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Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

机译：与脂质氧化的BHA / BHT相比，一些植物提取物的抗氧化效果以及储存在4°C的新鲜牛肉汉堡的一些优质特性

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Mokhtar M.; Kh Youssef;
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机译：壳，伯和板栗提取物在MAP储存的牛肉馅饼的货架期中的应用：评估其对理化性质，脂质氧化，抗氧化剂和抗菌潜能的影响
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3. Antioxidant Effect of Pomegranate Rind, Seed Extracts and Pomegranate Juice onLipid Oxidation and Some Quality Properties of Cooked Beef patties [J] . Hayam M. Ibrahim, Robiel K. Moawad, Wafaa H. Emam Journal of applied sciences research . 2012,第8期

机译：石榴皮，种子提取物和石榴汁对牛肉熟后脂质氧化和某些品质特性的抗氧化作用
4. THE EFFECT OF PLANT EXTRACTS ON COLOUR AND LIPID OXIDATION IN RAW AND COOKED BEEF PATTIES STORED IN MODIFIED ATMOSPHERE PACKS [C] . LIU jian-ning, rnWANG yun-qi, rnWU xin-ning, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：植物提取物对改性大气袋中储存的生牛肉和熟牛肉的颜色和脂质氧化的影响。
5. Effect of Naturally Sourced Mixed Tocopherols and BHA/BHT on Color Stability and Lipid Oxidation of Fresh Pork Sausage [D] . Villarreal Venzor, Leila Gabriela 2018

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6. Comparison of Dried Plum Puree Rosemary Extract and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties [O] . Iulia Movileanu, Máryuri T. Núñez de González, Brian Hafley, 2013

机译：梅干牛肉泥迷迭香提取物和BHA / BHT作为抗辐射牛肉饼中的抗氧化剂的比较
7. Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties [O] . Iulia Movileanu, Máryuri T. Núñez de González, Brian Hafley, 2013

机译：将干燥李子，迷迭香提取物和BHA / BHT在照射磨碎牛肉馅饼中的抗氧化剂的比较

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

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