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

• मुख्य लेखकों: Marina Alarcón (लेखक), Manuel López-Viñas (लेखक), María Soledad Pérez-Coello (लेखक), María Consuelo Díaz-Maroto (लेखक), María Elena Alañón (लेखक), Almudena Soriano (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2020-08-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

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...