Effect of olive leaf, blueberry and Zizyphus jujuba extracts on the quality and shelf life of meatball during storage

Journal of Food, Agriculture and Environment

Volumn 10, Issue 2, 2012, Pages 190-195

  Gök, Veli ^a   Bor, Yasemin ^a  

^a AFYON KOCATEPE UNIVERSITY   (Turkey)

Author keywords

Blueberry extract; Meatball; Natural antioxidant; Olive leaf extract; Shelf life; Zizyphus jujuba extract

Indexed keywords

BLUEBERRY EXTRACT; JUJUBE EXTRACT; OLIVE LEAF EXTRACT; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ARTICLE; BLUEBERRY; FOOD STORAGE; JUJUBE; LIPID OXIDATION; MEAT; NONHUMAN; OLIVE; SHELF LIFE;

EID: 84862209408     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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