Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Meat Science

Volumn 77, Issue 4, 2007, Pages 626-633

  Bañón, Sancho ^a   Díaz, Pedro ^a   Rodríguez, Mariano ^a   Garrido, María Dolores ^a   Price, Alejandra ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Grape seed; Green tea; Raw beef patties; Shelf life; Sulphite; Vitamin C

Indexed keywords

VITACEAE;

EID: 35648954028     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.05.015     Document Type: Article

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