Plant extracts as natural antioxidants in meat and meat products
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference86 articles.
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3. Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage;Akarpat;Journal of Food Processing and Preservation,2008
4. Effects of lyophilized water extract of Satureja hortensis on the shelf life and quality properties of ground beef;Aksu;Journal of Food Processing and Preservation,2013
5. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef;Alp;Meat Science,2010
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