Effect of natural antioxidants on the stability of ostrich meat during storage
Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2010-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/627 |