Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals
The effect of grape seed and green tea extracts was compared with effect of sodium ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs during refrigerated storage. Meatballs were stored at 4 in aerobic packaging for 0, 4, 8, 12 and 16 days under retail disp...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 5 vom: 01. Okt., Seite 427-38 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2013
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Natural antioxidants bacterial spoilage colour lipid oxidation pork meatballs and storage sensory analysis Grape Seed Extract Plant Extracts Ascorbic Acid |
| Accès en ligne |
Volltext |