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Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8...
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| 出版年: | Food Sci Anim Resour |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7713766/ https://ncbi.nlm.nih.gov/pubmed/33305273 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e84 |
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