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Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
Home
Publications
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
JA
Juhee Ahn
Juhee Ahn
IG
Ingolf U. Grün
Ingolf U. Grün
Azlin Mustapha
Azlin Mustapha
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9 May 2006
journal article
Published by
Elsevier
in
Food Microbiology
Vol. 24
(1)
,
7-14
https://doi.org/10.1016/j.fm.2006.04.006
Abstract
No abstract available
Keywords
GRAPE SEED EXTRACT
PINE BARK EXTRACT
PATHOGEN
COLOR
TBARS
HEXANAL
Cited by 290 articles