Effect of Some Plant Extracts on Quality of Lamb Meat During Storage


Marketed By :  Scholars' Press   Sold By :  Kamal Books International  
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  • Product Description

The development of oxidation reactions during manufacture, handling or storage of meat products is a major concern for food technologists. To retard or prevent lipid oxidation, synthetic antioxidants such as butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT), tertiary-butylhydoquinone, and propyl gallate have been added. however, because of the potential health hazards of these antioxidants in food has led to search for antioxidants naturally occurring in plants as alternative sources from safety view point.

Product Specifications
SKU :COC89419
AuthorIbrahim A. Baker and Jalal E. Alkass
Number of Pages228
Publishing Year2013-08-07T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandScholars' Press
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00
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