Effect of Pink Rock Rose Extract with or Without Ascorbic Acid and Sodium Ascorbate for the Preservation of Ready-to-Eat Frankfurter Type Sausages
This study aimed to determine the effect of pink rock rose extract (PRR) with or without ascorbic acid and sodium ascorbate for improving the shelf life of sausages. Analyzed parameters were DPPH radical scavenging capacity of PRR extract; total aerobic count, thiobarbituric acid reactive substance,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2022-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5556 |