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Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

Md Ashrafuzzaman Zahid1, Jin Young Choi2, Jin-Kyu Seo1

  • 1Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea.

Meat Science
|November 2, 2019
PubMed

Keywords:
Clove extractColor valuesCooked beef pattiesOxidative stabilitySensory attributes

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