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Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils
The present study was carried out to evaluate effect of natural anti-oxidants on the quality of mutton nuggets. Different blends of essential oil were evaluated for incorporation in mutton nuggets and it was found that Blend-1 had significantly higher sensory scores. Then, Blend-1 was tried at 0.25,...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785409/ https://ncbi.nlm.nih.gov/pubmed/29391648 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-3009-6 |
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