Revealing the effectiveness of the effect of plant extracts in meat products
This article examines the effect of antioxidants such as dehydroquercetin and ascorbic acid on the quality parameters of meat (thiobarbituric number, acid number and peroxide number). Antioxidants were added in different proportions, as a result of the experiment, the optimal amount for adding to me...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2022-09-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1081 |