Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
Arshied Manzoor, Abdul Haque, Saghir Ahmad, David Hopkins
Topics & Concepts
Food sciencePhytochemicalLipid oxidationChemistryAntioxidantTotal Viable CountBiologyBiochemistryBacteriaGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies