Oxidative rancidity development in reformed and cooked chicken meat
Oxidative rancidity is a major cause of quality deterioration in cooked chicken meat products stored at refrigeration temperatures. Butylated Hydroxytoluene (BHT), a synthetic antioxidant normally used to control lipid oxidation in foods has been shown to have several health issues and is banned in...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis 圖書 |
| 語言: | English |
| 主題: | |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|