“... quality and sensory evaluation of the LRI L11 chickens with different ages, and (3) the carcass...”
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“... qualities of foods, and shortens shelf-life of products. Even though synthetic antioxidants have been...”
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“...) and butylated hydroxytoluene (BHT), can retard oxidation of food product, the safety of these compound is still...”
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“..., even though they were higher than those of the BHT treatment. For the sensory evaluation, APLH...”
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“... demonstrated the potent development of natural antioxidant and application in meat and other foods...”
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