Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. [electronic resource]
Producer: 20191114Description: 263-273 p. digitalISSN:- 1873-7145
- Aesculus -- chemistry
- Animals
- Anti-Infective Agents -- isolation & purification
- Antioxidants -- isolation & purification
- Cattle
- Cold Temperature
- Color
- Dose-Response Relationship, Drug
- Female
- Food Microbiology -- methods
- Food Preservation -- methods
- Food Preservatives -- isolation & purification
- Food Storage -- methods
- Humans
- Lipid Peroxidation
- Lipids -- analysis
- Male
- Odorants -- analysis
- Olfactory Perception
- Oxidation-Reduction
- Plant Extracts -- isolation & purification
- Plant Leaves -- chemistry
- Red Meat -- analysis
- Refrigeration
- Seeds -- chemistry
- Smell
- Taste
- Taste Perception
- Time Factors
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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