Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
AB Falowo, PO Fayemi, V Muchenje - Food research international, 2014 - Elsevier
Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …
Bio protection and preservation of raw beef meat using pungent aromatic plant substances
K Radha krishnan, S Babuskin… - Journal of the …, 2014 - Wiley Online Library
BACKGROUND This study examined the effectiveness of three individual spice (clove,
cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated …
cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated …
生鲜鸡肉保鲜技术研究进展
高磊， 谢晶 - 食品与机械, 2014 - cqvip.com
随着H7N9 的持续爆发, 消费者逐渐选择购买生鲜鸡肉, 且需求量增长迅速. 然而,
由于保鲜技术的相对滞后, 屠宰后的生鲜鸡肉易腐败, 损失严重, 因此研究生鲜鸡肉的保鲜技术 …
由于保鲜技术的相对滞后, 屠宰后的生鲜鸡肉易腐败, 损失严重, 因此研究生鲜鸡肉的保鲜技术 …
Nanomalzemelerin vakum ve modifiye atmosferde ambalajlanan tüketime hazır dilimlenmiş salamın kalitesi ve raf ömrüne etkisi
S Nalçabasmaz - 2014 - openaccess.mku.edu.tr
Günümüzde et ürünlerinde raf ömrü, gıda kalitesi ve güvenliği açısından gaz geçirgenliği
düşük çok katlı ambalaj malzemeleri yaygın olarak kullanılmaktadır. Bu malzemelerin …
düşük çok katlı ambalaj malzemeleri yaygın olarak kullanılmaktadır. Bu malzemelerin …
[PDF][PDF] Bio protection and preservation of raw beef meat using pungent aromatic plant substances
BACKGROUND: This study examined the effectiveness of three individual spice (clove,
cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated …
cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated …