EFFECT OF TREATMENT WITH SOME ORGANIC ACIDS ON QUALITY CHANGES OF LOCAL VEAL MEAT PATTIES THROUGH FREEZING STORAGE
The aim of this study was to investigate the quality changes of frozen veal meat patties treated with different concentrations of organic acids (ascorbic, acetic and lactic) stored at-18o C for three months. Quality analysis which were mademonthly included pH, peroxide value, free fatty acids, amino...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2013-09-01
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| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_80303_ad6d35dcae1cfd996d90a94beb545025.pdf |
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