Mohlo by se vám také líbit

Více informací o knize Effect of Some Plant Extracts on Quality of Lamb Meat During Storage

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

Nákupem získáte 249 bodů

Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Agriculture & farming Horticulture

• Plný název: Effect of Some Plant Extracts on Quality of Lamb Meat During Storage
• Podnázev: Effect of Some Plant Extracts on the Changes on Quality of Karadi Sheep Meat During Storage
• Autor: Ibrahim A. Baker, Jalal E. Alkass
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 228
• EAN: 9783639510201
• ISBN: 3639510208
• ID: 06883438
• Nakladatelství: Scholars' Press
• Hmotnost: 340 g
• Rozměry: 229 × 152 × 13 mm
• Datum vydání: 07. August 2013

Oblíbené z jiného soudku

---

---

---