Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02241.x/fullpdf
Reference31 articles.
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3. Effects of plant extracts on microbial growth, colour change, and lipid oxidation in cooked beef;Ahn;Food Microbiology,2007
4. Determination of minimum inhibitory concentrations;Andrews;Journal of Antimicrobial Chemotherapy,2001
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