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 (<...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2022-03-01T00:00:00Z.
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