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Effect of Some Plant Extracts on Quality of Lamb Meat During Storage: Effect of Some Plant Extracts on the Changes on Quality of Karadi Sheep Meat During Storage

-15% su kodu: ENG15
109,97 
Įprasta kaina: 129,38 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
109,97 
Įprasta kaina: 129,38 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
2025-02-28 129.3800 InStock
Nemokamas pristatymas į paštomatus per 11-15 darbo dienų užsakymams nuo 10,00 

Knygos aprašymas

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.

Informacija

Autorius: Ibrahim A. Baker, Jalal E. Alkass,
Leidėjas: Scholars' Press
Išleidimo metai: 2013
Knygos puslapių skaičius: 228
ISBN-10: 3639510208
ISBN-13: 9783639510201
Formatas: 220 x 150 x 14 mm. Knyga minkštu viršeliu
Kalba: Anglų

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