The effect of natural antioxidants on quality and shelf life of beef and beef products
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly use...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065327 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 4 ; str. 439-447 |
| Glavni autori: | Horbańczuk, Olaf K. (Author), Kurek, Marcin, Atanasov, Atanas G., Brnčić, Mladen, Rimac Brnčić, Suzana |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.04.19.6267 Hrčak Food technology and biotechnology (Online) |
Održavanje sustava u tijeku
Sustav je trenutačno nedostupan zbog održavanja.
Zapisi o posjedovanju i primjercima trenutačno nisu dostupni. Za više informacija kontaktirajte osoblje knjižnice ili pošaljite upit administratoru:
Internet
https://doi.org/10.17113/ftb.57.04.19.6267Hrčak
Food technology and biotechnology (Online)