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

• Main Authors: Marina Alarcón (Author), Manuel López-Viñas (Author), María Soledad Pérez-Coello (Author), María Consuelo Díaz-Maroto (Author), María Elena Alañón (Author), Almudena Soriano (Author)
• Format: Book
• Published: MDPI AG, 2020-08-01T00:00:00Z.
• Subjects: article
• Online Access: 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...