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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

Глубина упаковки1Штрихкод9783639510201
Кол-во страниц228Количество страниц228
Год2013Язык изданияАнглийский
ИздательствоScholars'' PressВозраст18+
АвторIbrahim A. Baker and Jalal E. AlkassЯзыкАнглийский
Вес0.501ISBN9783639510201
Автор на обложкеIbrahim A. Baker and Jalal E. AlkassВысота упаковки1
Ширина упаковки1Размеры0.000/0.000/0.000

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