Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract
The aim of the current study was to explore the preservative effect of aqueous coriander extract and butylated hydroxytoluene (BHT) on the shelf life of refrigerated chicken patties for 9 days. For this purpose, BHT (100 ppm) and aqueous coriander extract (1%) was applied to improve the storage stab...
| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Taylor & Francis Group
2023-09-01
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| coleção: | International Journal of Food Properties |
| Assuntos: | |
| Acesso em linha: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2189086 |