POLYPHENOLS EXTRACTED FROM GRAPE SEEDS AND ITS EFFECTS AS ANTIOXIDANT AND ANTIMICROBIAL ON BEEF SAUSAGE
This study was carried out to investigate the effect of polyphenols extracted from grape seeds (GPE) on chemical composition, lipid oxidation and microbial growth in raw beef sausage which was made with (0.01%) or without nitrite during frozen storage at -18°C for 3 months. GPE was added by 0.02 and...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Mansoura University, Faculty of Agriculture
2016-01-01
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| Col·lecció: | Journal of Food and Dairy Sciences |
| Matèries: | |
| Accés en línia: | https://jfds.journals.ekb.eg/article_42788_b24d83c9e5b7af92e43f4f24158352a1.pdf |
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