Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage
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Published:2009-04
Issue:4
Volume:81
Page:589-595
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ISSN:0309-1740
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Container-title:Meat Science
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language:en
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Short-container-title:Meat Science
Reference16 articles.
1. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef;Ahn;Journal of Food Science,2002
2. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef;Ahn;Food Microbiology,2007
3. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties;Banon;Meat Science,2007
4. Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries;Beltran;Meat Science,2004
5. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels;Brannan;Journal of Food Science,2008
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