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Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.
Zahid, Md Ashrafuzzaman; Choi, Jin Young; Seo, Jin-Kyu; Parvin, Rashida; Ko, Jonghyun; Yang, Han-Sul.
Afiliación
  • Zahid MA; Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea.
  • Choi JY; Department of Chemistry, Gyeongsang National University, 501 Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea.
  • Seo JK; Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea.
  • Parvin R; Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea.
  • Ko J; Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea.
  • Yang HS; Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea; Institute of Agriculture and Life Science, Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea. Electronic address: hsyang@gnu.ac.k
Meat Sci ; 161: 107972, 2020 Mar.
Article en En | MEDLINE | ID: mdl-31675647
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Extractos Vegetales / Calidad de los Alimentos / Culinaria / Syzygium / Almacenamiento de Alimentos / Carne Roja / Antioxidantes Idioma: En Revista: Meat Sci Año: 2020 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Extractos Vegetales / Calidad de los Alimentos / Culinaria / Syzygium / Almacenamiento de Alimentos / Carne Roja / Antioxidantes Idioma: En Revista: Meat Sci Año: 2020 Tipo del documento: Article