The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage
Author:
Affiliation:
1. Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland
Publisher
SAGE Publications
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Link
http://journals.sagepub.com/doi/pdf/10.1177/1082013219830196
Reference43 articles.
1. EFFECT OF ENROBING ON THE QUALITY AND SHELF LIFE OF BUFFALO MEAT CUTLETS UNDER FROZEN STORAGE
2. The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product
3. Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat
4. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage
5. Use of rosemary andHibiscus sabdariffain production of kavurma, a cooked meat product
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