Lipid oxidation, color changes, and microbiological quality of frozen beef burgers incorporated with shirazi thyme, cinnamon, and rosemary extracts

Journal of Food Quality

Volumn 2017, Issue , 2017, Pages

  Gahruie, Hadi Hashemi ^a   Hosseini, Seyed Mohammad Hashem ^a   Taghavifard, Mohammad Hossein ^a   Eskandari, Mohammad Hadi ^a   Golmakani, Mohammad Taghi ^a   Shad, Ehsan ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; COLOR; ESSENTIAL OILS; PLANT EXTRACTS;

CHEMICAL COMPOSITIONS; COLORIMETRIC PROPERTIES; MICROBIOLOGICAL QUALITY; NATURAL ANTIOXIDANTS; OVERALL ACCEPTABILITY; OXIDATIVE STABILITY; SENSORY CHARACTERISTICS; SYNTHETIC ANTIOXIDANTS;

COLORIMETRY;

EID: 85021710349     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2017/6350156     Document Type: Article

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