ANTIOXIDANT EFFECT OF FAT-SOLUBLE ROSEMARY AND GREEN TEA EXTRACTS ON STORAGE PERIOD PROLONGATION OF MEAT PASTE
Oksana Topchii, Yevhenii Kotliar, Vasyl Pasichnjy, Іrina Shevchenko,
Alla Tymchuk*, Yuliya Kryzhova, Alla Petryna, Dets Nadiia

Key words: Meat pastes, Fat-soluble green tea extract,
Fat-soluble rosemary extract, Blend, Oxidation.

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Journal of Hygienic Engineering and Design