Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

• Главные авторы: Marina Alarcón (Автор), Manuel López-Viñas (Автор), María Soledad Pérez-Coello (Автор), María Consuelo Díaz-Maroto (Автор), María Elena Alañón (Автор), Almudena Soriano (Автор)
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• Опубликовано: MDPI AG, 2020-08-01T00:00:00Z.
• Предметы: article
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Wine lees from two grape varieties (<i>Vitis vinifera</i> L. Cv. "verdejo" and "palomino") were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refr...