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...
שמור ב:
| מחבר ראשי: | |
|---|---|
| פורמט: | Artigo |
| שפה: | Árabe |
| יצא לאור: |
University of Anbar
2024-12-01
|
| סדרה: | مجلة الأنبار للعلوم الزراعية |
| נושאים: | |
| גישה מקוונת: | https://ajas.uoanbar.edu.iq/article_185689_b7d4a3ead7a881c59b41a65858394b87.pdf |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|