IMPACT OF OREGANO AND HIBISCUS SABDARIFFA ESSENTIAL OILS ON THE SPOILAGE INDEX AND SENSORY CHARACTERISTICS OF KAURMA
Kaurma, a traditional Kurdish meat product, contains a high percentage of fats (30–40%) and is highly susceptible to lipid oxidation and microbial spoilage during storage, which drastically reduces its shelf life and commercial potential. Due to the increasing demand for natural food preservat...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
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| Μορφή: | Artigo |
| Γλώσσα: | Árabe |
| Έκδοση: |
University of Anbar
2024-12-01
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| Σειρά: | مجلة الأنبار للعلوم الزراعية |
| Θέματα: | |
| Διαθέσιμο Online: | https://ajas.uoanbar.edu.iq/article_185689_b7d4a3ead7a881c59b41a65858394b87.pdf |
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