Changes in Quality Traits and Oxidation Stability of <i>Syzygium aromaticum</i> Extract-Added Cooked Ground Beef during Frozen Storage
This study was accomplished by comparing the oxidative stability of (0.1%) <i>Syzygium aromaticum</i> extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (<...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Book |
| Published: |
MDPI AG,
2022-03-01T00:00:00Z.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |