Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice
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DOI: 10.1155/2020/8886527
Abstract: Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was… read more here.
Keywords: shahpouri orange; ground; sensorial properties; ground meat ... See more keywords