EFFECT OF NATURAL ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF SOME FISH PRODUCTS
Aliaa Gamal Mahmoud Mostafa Mahmoud;
Abstract
The growing demand of consumers for precooked, refrigerated ready-to-eat frozen meat products and entrees are expected to increase both in the catering and retail sectors. Cooking – freezing – reheating (CFR) has become an alternative system of handling f
Other data
| Title | EFFECT OF NATURAL ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF SOME FISH PRODUCTS | Other Titles | تأثير مضادات الأكسدة الطبيعية على الثبات التأكسدي في بعض منتجات الأسماك | Authors | Aliaa Gamal Mahmoud Mostafa Mahmoud | Keywords | EFFECT OF NATURAL ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF SOME FISH PRODUCTS | Issue Date | 2010 | Description | The growing demand of consumers for precooked, refrigerated ready-to-eat frozen meat products and entrees are expected to increase both in the catering and retail sectors. Cooking – freezing – reheating (CFR) has become an alternative system of handling f |
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