Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). [electronic resource]
Producer: 20110801Description: 409-14 p. digitalISSN:- 1873-4138
- Animals
- Bacterial Load -- drug effects
- Beverages -- analysis
- Chickens
- Female
- Flavonoids -- chemistry
- Food Handling -- methods
- Food Microbiology
- Food Preservatives -- chemistry
- Fruit -- chemistry
- Gram-Negative Aerobic Bacteria -- drug effects
- Humans
- Lythraceae -- chemistry
- Meat -- analysis
- Microbial Viability -- drug effects
- Muscle Proteins -- chemistry
- Oxidation-Reduction
- Phenols -- chemistry
- Plant Extracts -- chemistry
- Polyphenols
- Refrigeration
- Sensation
- Sulfhydryl Compounds -- analysis
- Thiobarbituric Acid Reactive Substances -- analysis
No physical items for this record
Publication Type: Evaluation Study; Journal Article
There are no comments on this title.
Log in to your account to post a comment.