Zamuz, Sol <br/><br/>
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] 

 -  Food research international (Ottawa, Ont.)  10 2018 
 - 263-273 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2018.06.053  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aesculus--chemistry<br/>Animals<br/>Anti-Infective Agents--isolation & purification<br/>Antioxidants--isolation & purification<br/>Cattle<br/>Cold Temperature<br/>Color<br/>Dose-Response Relationship, Drug<br/>Female<br/>Food Microbiology--methods<br/>Food Preservation--methods<br/>Food Preservatives--isolation & purification<br/>Food Storage--methods<br/>Humans<br/>Lipid Peroxidation<br/>Lipids--analysis<br/>Male<br/>Odorants--analysis<br/>Olfactory Perception<br/>Oxidation-Reduction<br/>Plant Extracts--isolation & purification<br/>Plant Leaves--chemistry<br/>Red Meat--analysis<br/>Refrigeration<br/>Seeds--chemistry<br/>Smell<br/>Taste<br/>Taste Perception<br/>Time Factors