IMPACT OF OREGANO AND HIBISCUS SABDARIFFA ESSENTIAL OILS ON THE SPOILAGE INDEX AND SENSORY CHARACTERISTICS OF KAURMA
Kaurma, a traditional Kurdish meat product, contains a high percentage of fats (30–40%) and is highly susceptible to lipid oxidation and microbial spoilage during storage, which drastically reduces its shelf life and commercial potential. Due to the increasing demand for natural food prese...
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| Format: | Article |
| Language: | Arabic |
| Published: |
University of Anbar
2024-12-01
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| Series: | مجلة الأنبار للعلوم الزراعية |
| Subjects: | |
| Online Access: | https://ajas.uoanbar.edu.iq/article_185689_b7d4a3ead7a881c59b41a65858394b87.pdf |
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