Technological study on the lipid peroxidation in ground meat and prolongtion the shelf live I. Sensory properties

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Bibliographic Details
Published inKhranitelno-vkusova Promishlenost (Bulgaria)
Main Authors Dragoev, S, Balev, D. (Universitet po Khranitelni Tekhnologii, Plovdiv (Bulgaria)), Stojchev, D
Format Journal Article
LanguageBulgarian
Published 2004
Subjects
ANTIOXIDANTS
CITRATES
KEEPING QUALITY
LACTATES
LIPID PEROXIDATION
MINCED MEAT
ORGANOLEPTIC PROPERTIES
PRESERVATIVES
STORAGE
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Bibliography:2005000114
Q04
ISSN:1311-0179