Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extrac...
Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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Contents
During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fat...
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Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage
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TN_cdi_doaj_primary_oai_doaj_org_article_ac69483f70ce4e808a608664d80895e4
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_ac69483f70ce4e808a608664d80895e4
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules26164952
