Open AccessImproving Bacterial, Oxidative, and Sensory Quality of Meat Steaks Using Cumin, Garlic, and Thyme Essential Oils
Author(s) -
Tawfick Sabah Atia,
Edris Abobakr Moustafa,
Islam Sabeq
Publication year - 2022
Publication title -
world's veterinary journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.147
H-Index - 3
ISSN - 2322-4568
DOI - 10.54203/scil.2022.wvj34
Subject(s) - food science , preservative , shelf life , thiobarbituric acid , antioxidant , essential oil , chemistry , lipid oxidation , biochemistry , lipid peroxidation