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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.. подробное описание на сайте интернет продавца

Характеристики Effect of Some Plant Extracts on Quality of Lamb Meat During Storage

Количество страниц228АвторIbrahim A. Baker and Jalal E. Alkass
ЯзыкАнглийскийISBN9783639510201
ИздательствоScholars'' PressРазмеры0.000/0.000/0.000
Глубина упаковки1Штрихкод9783639510201
Год2013Возраст18+
Вес0.501Ширина упаковки1
Кол-во страниц228Автор на обложкеIbrahim A. Baker and Jalal E. Alkass
Язык изданияАнглийскийВысота упаковки1

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