Oxidative rancidity development in reformed and cooked chicken meat

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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Bibliographic Details
Main Author: Nur Adila Basari (Author)
Corporate Author: Universiti Sultan Zainal Abidin . Faculty of Bioresources and Food Industry
Format: Thesis Book
Language:English
Subjects:
Universiti Sultan Zainal Abidin > Faculty of Bioresources and Food Industry > Dessertations
Biochemistry
Meat > Microbiology agents
Microbiology
Oxidizing agents

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