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The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly use...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029390/ https://www.ncbi.nlm.nih.gov/pubmed/32123506 http://dx.doi.org/10.17113/ftb.57.04.19.6267 |