An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat
This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7�C
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Abstract / descriptionThis study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7�C