EVALUATION OF THYME AND ROSEMARY OILS AS ANTIMICROBIAL AND ANTIOXIDANT AGENTS IN BEEF BURGER
AMAL TAHER HASSAN KHALAF ALLAH;
Abstract
The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18ºC
Other data
| Title | EVALUATION OF THYME AND ROSEMARY OILS AS ANTIMICROBIAL AND ANTIOXIDANT AGENTS IN BEEF BURGER | Other Titles | تقييم زيت الزعتر وحصالبان كمضادات للميكروبات والأكسدة فى برجر اللحم | Authors | AMAL TAHER HASSAN KHALAF ALLAH | Keywords | EVALUATION OF THYME AND ROSEMARY OILS AS ANTIMICROBIAL AND ANTIOXIDANT AGENTS IN BEEF BURGER | Issue Date | 2013 | Description | The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18ºC |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 123111R9572.pdf | 347.8 kB | Adobe PDF | View/Open |
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