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-Reference-Cited by-同舟云学术

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

Published:2018-10 Issue: Volume:112 Page:263-273
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zamuz Sol,López-Pedrouso María,Barba Francisco J.,Lorenzo José M.,Domínguez Herminia,Franco Daniel^ORCID

Funder

Xunta de Galicia

CYTED

Publisher

Elsevier BV

Subject

Food Science

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