Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Control samples were represented by raw meat ...
Author(s) : Istrati, D.; Ionescu, A.; Vizireanu, C.; Ciuciu, A. M. S.; Dinică, R.
Publisher : ARS Docendi Publishing House, Bucharest, Romania
Journal article : Romanian Biotechnological Letters 2012 Vol.17 No.6 pp.7787-7795 ref.40