Beneficial effects of commercial Assam green tea infusion on the microbial growth and oxidative stability of cooked beef
Natural preservatives having the great antioxidant and antimicrobial activity have been utilized in the food industry for many years. In the present study, the effect of of two brands of commercial Assam green tea infusion (represented by A and B) and 0.02% BHA/BHT on microbial growth, anti-lipid ox...
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| 主要な著者: | , , |
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| フォーマット: | 論文 |
| 出版事項: |
Universiti Putra Malaysia
2014
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| オンライン･アクセス: | http://eprints.utm.my/id/eprint/51989/ http://www.ifrj.upm.edu.my |
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