THE USE OF NATURAL ANTIOXIDANTS (OREGANO AND SAGE) TO REDUCE HEXANAL PRODUCTION IN PRECOOKED CHICKEN DURING CHILL STORAGE
Background: The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing. Objectives: To compare oregano (Origanum vulgare L.) a...
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| Auteurs principaux: | , , , , , |
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| Format: | article |
| Langue: | EN |
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Universidad de Antioquia
2013
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| Accès en ligne: | https://doaj.org/article/5b44eeec2dc14a909b15c072d42fa1db |
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