Effect of Lettuce, Marjoram and Cumin Essential Oils on the Quality and Shelf Life of Minced Meat during Refrigerated Storage

Faculty Veterinary Medicine Year: 2019
Type of Publication: ZU Hosted Pages: 1-10
Authors:
Abdallah Fekry Abdallah Mahmoud
Journal: Zagazig Veterinary Journal Faculty of Veterinary Medicine, Zagazig University Volume:
Keywords : Effect , Lettuce, Marjoram , Cumin Essential Oils    
Abstract:
Essential oils (EOs) can improve the shelf life of foods due to its antimicrobial and antioxidant properties in addition to being natural flavoring agents. Nonetheless, very little EOs approaches depending on EOs utilization have been i
    
     
 
       

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  • Abdallah Fekry Abdallah Mahmoud, "Biological Hazards Associated with Chicken Meat: A Review", Faculty of Veterinary Medicine, Assiut University, Egypt., 2023 More
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  • Abdallah Fekry Abdallah Mahmoud, "EFFECT OF POMEGRANATE PEEL POWDER ON THE HYGIENIC QUALITY OF BEEF SAUSAGE", Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra), 2017 More

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