The quality difference between frankfurters seasoned with conventional and organic spices
Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage.Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurte