Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea)

• मुख्य लेखकों: Mirian Pateiro (लेखक), José M. Lorenzo (लेखक), José A. Vázquez (लेखक), Daniel Franco (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2015-01-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

The present study investigated the effect of the addition of increasing levels of the natural antioxidants tea (TEA) and grape seed extracts (GRA) on the physiochemical and oxidative stability of refrigerated stored pig pâtés. In addition, a synthetic antioxidant and a control batch were used, thus...