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, cilt.76, 2011 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 76
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1750-3841.2011.02323.x
  • Dergi Adı: Journal of food science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: beef patty, grape pomace extract, inhibitory effect, microbial characteristics, ANTIOXIDANT ACTIVITY, PHENOLIC-COMPOUNDS, ANTIBACTERIAL, PLANTS, SKINS
  • Yıldız Teknik Üniversitesi Adresli: Evet