Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects
Author:
Affiliation:
1. Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences; Aligarh Muslim University; Aligarh 202002 India
2. Department of Chemistry; Jamia Millia Islamia (Central University); New Delhi 110025 India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12862/fullpdf
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4. The effect of paprika, garlic and salt on rancidity in dry sausages;Aguirrezábal;Meat Sci.,2000
5. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef;Ahn;Food Microbiol.,2007
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