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Background: Undernutrition is one of the major public health concerns among infants and young children in the country. Childhood under-nutrition is widespread in low and middle-income countries. This study was initiated to assess the prevalence of un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe7aee09be51228121b133f3b0c94860
https://doi.org/10.21203/rs.3.rs-970742/v1
https://doi.org/10.21203/rs.3.rs-970742/v1
Publikováno v:
Journal of Food Science and Technology. 50:239-247
The colour and lipid oxidative stability of sliced cooked ham stored at 4 °C were studied in relation to dark storage duration, lighting and packaging conditions. Colour stability was monitored by instrumental colour measurement (CIE L*a*b* colour s
Autor:
Demewez Moges Haile
Publikováno v:
Journal of food science and technology. 52(2)
A comparative study on the antioxidant effect of rosemary extract (RE) and sodium ascorbate (SA) on lipid and colour oxidation of liver pâté made of lard and pork liver was done. During the 48 hour experimental time all the pâtés were wrapped in