THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF
This study was conducted to evaluate the effects of resveratrol as a natural antioxidant in improving the chemical properties and some qualitative and microbial properties of chilled ground beef stored at 2 C° for 1, 3, 6, 9, and 12 days. The study included 7 different treatments: T1 (control treat...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2024-12-01
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| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2093 |
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