Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats
The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant...
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| Format: | Others |
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DigitalCommons@USU
2006
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| Online Access: | https://digitalcommons.usu.edu/etd/5528 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6587&context=etd |