The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation-Reference-Cited by-同舟云学术

The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation

Published:2016-05 Issue: Volume:68 Page:385-390
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Özvural Emin Burçin^ORCID,Huang Qingrong,Chikindas Michael L.

Funder

Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

Food Science

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5. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage;Bozkurt;Meat Science,2006

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