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Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life.
Tayengwa, Tawanda; Chikwanha, Obert C; Gouws, Pieter; Dugan, Michael E R; Mutsvangwa, Timothy; Mapiye, Cletos.
Afiliação
  • Tayengwa T; Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
  • Chikwanha OC; Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
  • Gouws P; Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
  • Dugan MER; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada.
  • Mutsvangwa T; Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
  • Mapiye C; Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Electronic address: cmapiye@sun.ac.za.
Meat Sci ; 162: 108029, 2020 Apr.
Article em En | MEDLINE | ID: mdl-31837542
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Citrus / Vitis / Carne Vermelha Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Citrus / Vitis / Carne Vermelha Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article