Anti-Oxidative Impact of Liquid Smoke and Thyme Essential Oil on the Quality Characteristics of Chicken and Turkey Meatballs Products during Frozen Storage
Mohamed A. Sorour, Adel A. Abd El-Hamied, El Sayed A. Mohamoud & Ahmad Rashad Mahmoud · European Journal of Nutrition & Food Safety · 2022
This study was carried out to evaluate the effect of liquid smoke (LS) produced from beech sawdust and thyme essential oil (TEO) as natural antioxidants in chicken and turkey meatballs during frozen storage. The LS and TEO were added to chicken and turkey meatballs at levels of 1...
Open access
Research Article
10.9734/ejnfs/2022/v14i330482