Reddy, G V Bhaskar <br/><br/>
Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices.  [electronic resource] 

 -  Meat science  Oct 2013 
 - 288-94 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.04.016  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Infective Agents--pharmacology<br/>Antioxidants--pharmacology<br/>Bacteria, Anaerobic--isolation & purification<br/>Chemical Phenomena<br/>Colony Count, Microbial<br/>Color<br/>Enterobacteriaceae--isolation & purification<br/>Fatty Acids, Nonesterified--chemistry<br/>Food Contamination--prevention & control<br/>Food Microbiology<br/>Food Packaging<br/>Food Preservation<br/>Grape Seed Extract--pharmacology<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Lactobacillaceae--isolation & purification<br/>Meat Products--microbiology<br/>Oxidation-Reduction<br/>Sheep, Domestic<br/>Taste<br/>Thiobarbituric Acid Reactive Substances--chemistry<br/>Vacuum<br/>Yeasts--isolation & purification