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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| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة كتاب |
| اللغة: | English |
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جدول المحتويات:
- 1. Introduction
- 2. Literature Review
- 3. Materials and Methodology
- 4. Results and Disscussion
- 5. Conclusion and Recommendations