Загрузка...
Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties
Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and s...
Сохранить в:
| Опубликовано в: : | Int J Food Sci |
|---|---|
| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Hindawi Publishing Corporation
2013
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745499/ https://ncbi.nlm.nih.gov/pubmed/26904596 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2013/360732 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|