Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product
Author:
Publisher
Czech Academy of Agricultural Sciences
Link
http://cjfs.agriculturejournals.cz/doi/10.17221/56/2024-CJFS.pdf
Reference39 articles.
1. Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Raf Ömrünü Uzatmak İçin Defne Esansiyel Yağı ve Vakum Paketlemenin Birlikte Kullanımı
2. THE EFFECT OF ?-TOCOPHEROL, STORAGE TIME AND STORAGE TEMPERATURE ON PEROXIDE VALUE, FREE FATTY ACIDS AND pH OF KAVURMA, A COOKED MEAT PRODUCT
3. The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product
4. Using Natural Antioxidants in Meat and Meat Products as Preservatives: A Review
5. Comparison Essential Oil Contents Origanum Majorana L. Obtained by Clevenger and SFE
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