Studies on the comparative effect of rosemary, green tea extracts and butylated hydroxy anisole on the keeping quality of chicken meat sausages during refregeration storage

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Studies on the comparative effect of rosemary, green tea extracts and butylated hydroxy anisole on the keeping quality of chicken meat sausages during refregeration storage

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The present study was intended to evaluate the shelf life of chicken meat sausages incorporated with natural antioxidant extracts i.e., rosemary extract (RE) (Rosmarinus officinalis) and green tea extract (GTE) (Camellia sinensis) each at 0.2 % level and synthetic antioxidant (BHA at 0.01% level) under refrigeration (4±1°c) for a period of 8 days. | Studies on the comparative effect of rosemary green tea extracts and butylated hydroxy anisole on the keeping quality of chicken meat sausages during refregeration storage

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Studies on the comparative effect of rosemary, green tea extracts and butylated hydroxy anisole on the keeping quality of chicken meat sausages during refregeration storage

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Đang chuẩn bị liên kết để tải về tài liệu: Studies on the comparative effect of rosemary, green tea extracts and butylated hydroxy anisole on the keeping quality of chicken meat sausages during refregeration storage