Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers

LWT

Volumn 44, Issue 10, 2011, Pages 2238-2243

  Garrido, María Dolores ^a   Auqui, Mariella ^a   Martí, Nuría ^b   Linares, María Belén ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; Extract; Meat quality; Pomace; Pork burgers; Red grape

Indexed keywords

ANTIOXIDANTS; DIGITAL STORAGE; EXTRACTION; MEATS;

EXTRACT; MEAT QUALITY; POMACE; PORK BURGERS; RED GRAPE;

SPOILAGE;

VITACEAE;

EID: 80051788115     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.003     Document Type: Article

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