Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage

This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lip...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Sci Anim Resour
Egile Nagusiak: Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2019
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6837894/
https://ncbi.nlm.nih.gov/pubmed/31728446
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e67
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