Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage
The study aims to investigate the effects of garlic extracts on color, lipid oxidation, and oxidative breakdown products in raw ground beef during refrigerated storage. The two treatments were:<br />control group (C, with no addition) and experiment group (D, 50 mg garlic extracts added to 100...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
Chiriotti Editori,
2016-03-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |