Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract
The addition of rooibos extract (RBE) (0%, 0.25%, 0.50%, 1.0% RBE) to improve the oxidative stability of blesbok, springbok and fallow deer droëwors (dried sausage) was studied. RBE treatments had no effects (p>0.05) on the lipid and protein oxidation of the dried product. With the addition of RB...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of Science of South Africa
2015-11-01
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| Series: | South African Journal of Science |
| Subjects: | |
| Online Access: | https://www.sajs.co.za/article/view/3825 |