Investigation of changes in the qualitative, oxidative and microbial indices of minced and non-minced beef during the freezing storage
One of the best ways to preserve meat is to freeze it, which can keep the meat in a natural state without significant spoilage. In this regard, this study aimed to investigate the effect of storage time (1, 7, 14, 21 and 28 days) in freezing (temperature -18 ° C) on chemical properties (humidity, as...
| الحاوية / القاعدة: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الفارسية |
| منشور في: |
Islamic Azad University, Tabriz Branch
2021-11-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://jfh.tabriz.iau.ir/article_690328_99841f0aa37007fb1cb285ec68e33139.pdf |