ANTIOXIDANTS AND SYNERGISTS USED IN MEAT PRODUCTS
Authors
Soliev Makhammadjon, Abdullaeva B., Nurmanov S.
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Annotation
This article talks about antioxidants and their enhancers, types and properties used in the production of minced meat semi-finished products and to extend their shelf life. Natural and synthetic additives with antioxidant properties, their use and benefits in various meat products are also reviewed.
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Authors
Soliev Makhammadjon, Abdullaeva B., Nurmanov S.
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References:
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Bufotima Abdullaeva - PhD student of Namangan Institute of Engineering and Technology e-mail: bufotima@gmail.uz , phone: +99888-688 1990.
Makhammadjon Soliev - Head of the Chemistry Department of the Namangan Institute of Engineering and Technology, e-mail: muhammadbey@mail.ru . tel. +99897-410-7006
Suvankul Nurmanov – Professor of National University of Uzbekistan, e-mail: nurmonov_se@mail.ru. +99890-990-8483.
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