Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product
Kavurma is a traditional cooked meat product of Türkiye containing a high percentage of animal fat (30-40%). Therefore, kavurma can undergo lipid oxidation easily. This may cause a major problem in the storage and marketing of the product. Synthetic additives used in foods cause anxiety in consumers...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Czech Academy of Agricultural Sciences
2024-08-01
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| Col·lecció: | Czech Journal of Food Sciences |
| Matèries: | |
| Accés en línia: | https://cjfs.agriculturejournals.cz/artkey/cjf-202404-0005_effect-of-rosemary-and-clove-essential-oils-on-lipid-oxidation-microbial-sensorial-properties-and-storage-sta.php |
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