1. After 8 weeks of storage, TBARS, VBN and POV values of sausages treated with 0.3% EEP, 0.4% DREEP, 0.2% PS and 0.3% WEP at 4<TEX>$^{\circ}C$</TEX>, respectively, lower than that of the control samples. 2. The antioxidative effects of bo...
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https://www.riss.kr/link?id=A107276706
2003
-
480
학술저널
29-32(4쪽)
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
1. After 8 weeks of storage, TBARS, VBN and POV values of sausages treated with 0.3% EEP, 0.4% DREEP, 0.2% PS and 0.3% WEP at 4<TEX>$^{\circ}C$</TEX>, respectively, lower than that of the control samples. 2. The antioxidative effects of bo...
1. After 8 weeks of storage, TBARS, VBN and POV values of sausages treated with 0.3% EEP, 0.4% DREEP, 0.2% PS and 0.3% WEP at 4<TEX>$^{\circ}C$</TEX>, respectively, lower than that of the control samples. 2. The antioxidative effects of boiled WEP was stronger than room temperature WEP. 3. The results show that materials with low boiling point contain strong antioxidant compounds. 4. EEP, WEP and DREEP can serve as good chemical preservatives of pook meat products and can promote human health because they are naturally produced.