Купить Effect of Some Plant Extracts on Quality of Lamb Meat During Storage. Автор Ibrahim A. Baker and Jalal E. Alkass.
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The development of oxidation reactions during manufacture, handling or storage of meat products is a major concern for food technologists. To retard or prevent lipid oxidation, synthetic antioxidants such as butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT), tertiary-butylhydoquinone, and propyl gallate have been added. however, because of the potential health hazards of these antioxidants in food has led to search for antioxidants naturally occurring in plants as alternative..
Характеристики Effect of Some Plant Extracts on Quality of Lamb Meat During Storage
|Количество страниц||228||Автор||Ibrahim A. Baker and Jalal E. Alkass|
|Кол-во страниц||228||Автор на обложке||Ibrahim A. Baker and Jalal E. Alkass|
|Язык издания||Английский||Высота упаковки||1|
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