Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e37
Reference33 articles.
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3. Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties;Basanta;Food Res Int,2018
4. Biochemical and physicochemical changes in catfish (Silirus glanis Linne) muscle as influenced by different freeze-thaw cycles;Benjakul;Food Chem,2001
5. Heme iron in meat as the main source of iron in the human diet;Buzala;J Elem,2016
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