Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Sagdic, Osman ^a   Ozturk, Ismet ^a   Yilmaz, Mustafa Tahsin ^a   Yetim, Hasan ^b  

^a Engineering Faculty   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

Author keywords

Beef patty; Grape pomace extract; Inhibitory effect; Microbial characteristics

Indexed keywords

ANTIINFECTIVE AGENT; PLANT EXTRACT;

ANIMAL; ARTICLE; BACTERIAL LOAD; CATTLE; CHEMISTRY; DRUG EFFECT; ENTEROBACTERIACEAE; FOOD PRESERVATION; FRUIT; MEAT; METHODOLOGY; MICROBIOLOGY; PLANT SEED; PLANT STEM; TURKEY (REPUBLIC); VITIS;

ANIMALS; ANTI-INFECTIVE AGENTS; BACTERIAL LOAD; CATTLE; ENTEROBACTERIACEAE; FOOD PRESERVATION; FRUIT; MEAT; PLANT EXTRACTS; PLANT STEMS; SEEDS; TURKEY; VITIS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; VITACEAE;

EID: 80053082465     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02323.x     Document Type: Article

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