Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts.

Maqsood, Sajid

Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts. [electronic resource] - Animal science journal = Nihon chikusan Gakkaiho Nov 2016 - 1433-1442 p. digital

Publication Type: Journal Article

1740-0929

10.1111/asj.12607 doi


Animals
Camelus
Catechin
Chemical Phenomena
Food Additives
Food Microbiology
Food Quality
Food Storage--methods
Lipid Peroxidation
Meat Products--analysis
Phoeniceae
Plant Extracts
Refrigeration
Tannins
Tea
Time Factors