Effects of pomegranate peel extract, green tea extract, and supercritical carbon dioxide on physicochemical and microbial quality of chicken meat

• المؤلف الرئيسي: Jauhar, Safiullah
• التنسيق: أطروحة
• اللغة: English
• منشور في: 2020
• الموضوعات: Chemistry, Physical and theoretical; Pomegranate; Green tea
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/85747/1/FSTM%202020%2013%20-%20ir.pdf; http://psasir.upm.edu.my/id/eprint/85747/

Companies and consumers are showing strong interest in natural antioxidants due to their safe, non-toxic, and natural attributes. Supercritical carbon dioxide (SC-CO2) has been adopted in food, pharmaceutical, and similar industries to improve microbial safety and food sterilization. The ef...