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...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:Food Sci Anim Resour
Κύριοι συγγραφείς: Zahid, Md. Ashrafuzzaman, Seo, Jin-kyu, Parvin, Rashida, Ko, Jonghyun, Park, Jun-Young, Yang, Han-Sul
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Korean Society for Food Science of Animal Resources 2020
Θέματα:
Article
Διαθέσιμο Online: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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