Enhancing beef patty microbiological stability with pomegranate peel flour: A comprehensive analysis
Fruit peel powders offer a promising, sustainable alternative to synthetic preservatives by harnessing their inherent antimicrobial and antioxidant properties. Therefore, evaluation of the antimicrobial effectiveness of lyophilized pomegranate peel flour (PPF) in beef patties during refrigerated sto...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Benha University, Faculty of Veterinary Medicine
2026-06-01
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| Serie: | Benha Veterinary Medical Journal |
| Soggetti: | |
| Accesso online: | https://bvmj.journals.ekb.eg/article_512773_7d3005d7fa3d8b498c22be0c221f98b2.pdf |
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