Potential use of rosemary extract to increase the quality and safety of rendered chicken fat
A commercial rosemary extract was evaluated for antioxidant effectiveness in rendered chicken fat and antibacterial activity against selected foodborne pathogens. Four treatments were used in the experiment comprising of 25 and 50 ppm rosemary extract (RE), 200 ppm butylated hydroxyanisole (BHA; com...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/98081/1/upm8.pdf http://psasir.upm.edu.my/id/eprint/98081/ http://www.ifrj.upm.edu.my/28%20(03)%202021/15%20-%20IFRJ20337.R1.pdf |
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