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...

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Bibliographic Details
Main Author: Nur Adila Basari (Author)
Format: Thesis Book
Language:English
Subjects:
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Table of Contents:
  • 1. Introduction
  • 2. Literature Review
  • 3. Materials and Methodology
  • 4. Results and Disscussion
  • 5. Conclusion and Recommendations