The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat
The effect of ginger rhizome, in comparison with sodium ascorbate and butylated hydroxytoluene, and storage time at 5℃ on the quality of pasteurized canned meat was studied. Ginger rhizome was as effective as sodium ascorbate in inhibiting lipid oxidation. The canned meat with ginger rhizome was cha...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 4 vom: 26. Juni, Seite 300-310 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Canned meat antioxidants ginger rhizome lipid oxidation texture Antioxidants |
| Online verfügbar |
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