Effect of Some Plant Extracts on Quality of Lamb Meat During Storage Effect of Some Plant Extracts on the Changes on Quality of Karadi Sheep Meat During Storage
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- Englisch ausgewählt
Fr. 117.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
07.08.2013
Verlag
Scholar's PressSeitenzahl
228
Maße (L/B/H)
22/15/1.5 cm
Gewicht
358 g
Sprache
Englisch
ISBN
978-3-639-51020-1
The development of oxidation reactions during manufacture, handling or storage of meat products is a major concern for food technologists. To retard or prevent lipid oxidation, synthetic antioxidants such as butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT), tertiary-butylhydoquinone, and propyl gallate have been added. however, because of the potential health hazards of these antioxidants in food has led to search for antioxidants naturally occurring in plants as alternative sources from safety view point.
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