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Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork
This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substanc...
Tallennettuna:
| Julkaisussa: | Korean J Food Sci Anim Resour |
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| Päätekijät: | , , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Korean Society for Food Science of Animal Resources
2015
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662123/ https://ncbi.nlm.nih.gov/pubmed/26761862 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.4.421 |
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