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Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes

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One of the primary issues with processed foods during heat treatment and freezing storage is fat oxidation. which causes significant changes in fats due to their interaction with reactive oxygen species (ROS). This interaction leads to the creation of various aldehydes that have a high affinity for large molecules. such as proteins. https://www.jmannino.com/best-offer-Chik-n-Apple-Treats-16-oz-top-grab/
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