Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads dur...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2020-07-01
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| Seria: | Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2304-8158/9/8/1022 |
| Etykiety: |
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