Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts
In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were ev...
Na minha lista:
| Principais autores: | , , , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Wiley
2017-01-01
|
| Serier: | Journal of Food Quality |
| Online adgang: | http://dx.doi.org/10.1155/2017/6350156 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|