MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READY-TO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTS
نویسندگان
چکیده
منابع مشابه
Antimicrobial activities of oregano and nutmeg essential oils combined with emulsifier/stabilizer compound in ready-to-cook barbecued chicken
The effects of essential oils (EOs) of oregano and nutmeg with and without commercial emulsifier/stabilizer compound (E/S) on the microbial quality of ready-to-cook barbecued chicken were evaluated. Barbecued chicken was traditionally prepared. 3 μL/g and 10 mg/g of EOs and/or E/S were then added to the barbecued chicken, respectively. The samples were stored at 3°C for 144 h, 8 and 20ºC for 72...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2019
ISSN: 2409-7004,2073-8684
DOI: 10.15673/fst.v12i4.1208