Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty.


Sagdic O., OZTURK I., YILMAZ M., YETIM H.

Journal of food science, vol.76, 2011 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 76
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1750-3841.2011.02323.x
  • Journal Name: Journal of food science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: beef patty, grape pomace extract, inhibitory effect, microbial characteristics, ANTIOXIDANT ACTIVITY, PHENOLIC-COMPOUNDS, ANTIBACTERIAL, PLANTS, SKINS
  • Yıldız Technical University Affiliated: Yes