Feasibility of bay leaf (Syzygium polyanthum (Wight) Walp.) as a natural preservative for meatball
Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the meatball to be easily contaminated by bacteria, consequently decreasing their quality or shelf life. For this, it requires a preservative material...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Instituto de Tecnologia de Alimentos (ITAL)
2024-06-01
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| Col·lecció: | Brazilian Journal of Food Technology |
| Matèries: | |
| Accés en línia: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100414&lng=en&tlng=en |
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