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...
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| Hlavní autor: | |
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| Médium: | Artigo |
| Jazyk: | Árabe |
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University of Anbar
2024-12-01
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| Edice: | مجلة الأنبار للعلوم الزراعية |
| Témata: | |
| On-line přístup: | https://ajas.uoanbar.edu.iq/article_185689_b7d4a3ead7a881c59b41a65858394b87.pdf |
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