Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no...

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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, Park, Jun-Young, Yang, Han-Sul
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2020
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7372992/
https://ncbi.nlm.nih.gov/pubmed/32734267
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e37
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