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Effect of oleoresin rosemary and sage on the retardation of oxidative rancidity in mechanically deboned chicken meat (MDCM)

1993

Lee, S.K. (Kangweon National University, Chuncheon (Korea Republic). College of Animal Science) | Cho, K.S. (Kongju National University, Kongju (Korea Republic). College of Industry) | Park, K.B. | Ha, J.K. (Gyeongsang National University, Chinju (Korea Republic). College of Agriculture) | Lee, S.J. | Chung, S.B. (Rural Development Administration, Suwon (Korea Republic). Livestock Experiment Station)

AGROVOC Keywords
antioxidantes antioxidants antioxydant biodeterioration biodeterioro carne de pollo carne deshuesada chicken meat contenido de humedad contenido proteico deboned meat equipment equipo lipid content moisture content oleoresinas oleoresine oleoresins protein content refrigerated storage romarin romero rosemary sage salvia (especia) sauge stockage au froid teneur en eau teneur en lipides viande de poulet
Bibliographic information
Korean Journal of Poultry Science (Korea republic)
Volume 20 Issue 3 ISSN 1225-6625
Pagination
pp. 115-123
Other Subjects
Viande desossee; Teneur en proteines; Materiel; Contenido de lipidos; Almacenamiento en frigorificos
Language
Ko
Note
Summaries (En, Ko)
7 illus.; 1 table; 25 ref.
Type
Bibliography; Summary
1995-08-15
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