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...
Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2013
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/70a055d3468841a8b7b9974c08a7d3ab |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!