Effect of oregano essential oil and tannic acid on storage stability and quality of ground chicken meat
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摘要: 52 Introduction 53 Materials and Methods 55 Result Discussion 59 Conclusion 64 References 65 CHAPTER 4: THE EFFECT OF ADDING DIFFRENT LEVEL TANNIC ACID ON STORAGE STABILITY AND QUALITY CHARACTERISTICS GROUND CHICKEN MEAT 81 Abstract 82 83 85 89 94 95 5: OREGANO OIL COMBINATIONS SENSORY CHARACTRISTICS 109 110 111 113 119 124 125
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