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Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during

Mohammad Ashrafuzzaman Zahid1, Jeong-Uk Eom2, Rashida Parvin1,2

  • 1Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.

Antioxidants (Basel, Switzerland)
|March 25, 2022
PubMed

Keywords:
Syzygium aromaticum extractcooked ground beeffrozen storageoxidative stabilityquality traits

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