Effect of natural antioxidants on the stability of ostrich meat during storage

Grasas y Aceites

Volumn 61, Issue 1, 2010, Pages 102-108

  Abou Arab, Esmat A ^a   Abu Salem, Ferial M ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Antioxidants; Ostrich meat; Rosemary herb; Stability

Indexed keywords

CHEMICAL COMPOSITIONS; COLOR STABILITY; COMBINED TREATMENT; NATURAL ANTIOXIDANTS; OSTRICH MEATS; PROTEIN CONTENTS; ROSEMARY HERB; THIOBARBITURIC ACID;

ANTIOXIDANTS; BIRDS; CONVERGENCE OF NUMERICAL METHODS; MEATS; STABILITY;

ASCORBIC ACID;

ROSMARINUS OFFICINALIS; STRUTHIONIFORMES;

EID: 75449085345     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.042909     Document Type: Article

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