The comparison of quality and microbiological...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation

Özvural, Emin Burçin, Huang, Qingrong, Chikindas, Michael L.
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.036
Date:
May, 2016
File:
PDF, 253 KB
english, 2016
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