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- Author: Ibrahim A Baker
- Publisher: Scholars' Press
- Year: 2013
- Pages: 228
- ISBN-10: 3639510208
- ISBN-13: 9783639510201
- Format: 15.2 x 22.9 x 1.3 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Effect of Some Plant Extracts on Quality of Lamb Meat During Storage (e-book) (used book) | bookbook.eu
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Description
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 sources from safety view point.
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- Author: Ibrahim A Baker
- Publisher: Scholars' Press
- Year: 2013
- Pages: 228
- ISBN-10: 3639510208
- ISBN-13: 9783639510201
- Format: 15.2 x 22.9 x 1.3 cm, minkšti viršeliai
- Language: English English
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 sources from safety view point.
Reviews