Effect of carrageenan coating with clove oil on quality of raw beef
ABSTRACT The effect of a clove oil-carrageenanan coating on the quality of beef slices was determined throughout 7 days of storage. Two percent (w/v) carrageenan, 0.75% glycerol (w/v) consisted the coating solutions, with additional 2.5% (v/v) clove oil and 0.1% Tween 80 (w/v) for the clove oil-inco...
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| Formato: | Thesis |
| Idioma: | English |
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2009.
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