Potential use of rosemary extract to increase the quality and safety of rendered chicken fat

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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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Bibliographic Details
Main Authors:	Badrul, S., Jaafar, Ahmad Haniff
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/98081/ http://psasir.upm.edu.my/id/eprint/98081/1/upm8.pdf

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