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Development of microbial spoilage and lipid and protein oxidation in rabbit meat
(Elsevier, 2015)
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated
(4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the ...
Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat
(International Food Research Journal, 2016)
This study evaluated the effects of Averrhoa bilimbi juice extract and storage temperature
on lipid oxidation and microbial spoilage of spent chicken meat. Ten, 80 weeks old spent
chickens were slaughtered, eviscerated ...