Oxidative rancidity development in reformed and cooked chicken meat
Oxidative rancidity is a major cause of quality deterioration in cooked chicken meat products stored at refrigeration temperatures. Butylated Hydroxytoluene (BHT), a synthetic antioxidant normally used to control lipid oxidation in foods has been shown to have several health issues and is bann...
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| Format: | Thesis Book |
| Language: | English |
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Tembila Thesis Collection
| Call Number: |
QH345 N87 2020 |
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| Accession | Item Category | Format | Status | Notes |
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| 1000181204 | Reference | Thesis | Available |