TY  - JOUR 
AU  - Gómez Bastida, Inmaculada
AU  - Melero Gil, Beatriz
AU  - Jaime Moreno, Isabel
AU  - Muñiz Rodríguez, Pilar
PY  - 2024
UR  - http://hdl.handle.net/10259/10266
AB  - Chicken breasts and burgers (88% breast and 12% backfat) were evaluated for physicochemical characteristics, thiobarbituric acid reactive substances (TBARS), and antioxidant capacity during storage in vacuum or atmosphere conditions for 18 days at 4...
LA  - eng
PB  - MDPI
KW  - Antioxidant capacity
KW  - Lipid oxidation
KW  - Meat products
KW  - Storage stability
KW  - Winemaking byproducts
KW  - Biotecnología alimentaria
KW  - Food-Biotechnology
KW  - Alimentos-Composición
KW  - Food-Composition
KW  - Biotecnología
KW  - Biotechnology
TI  - Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions
DO  - 10.3390/app14156421
T2  - Applied Sciences
VL  - 14
M2  - 6421
ER  -