Determination of the Minimum Inhibitory Concentration of the Barberry Extract and the Dried Residue of Red Grape and Their Effects on the Growth Inhibition of Sausage Bacteria by Using Response Surface Methodology (RSM)
Background and Objectives: With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. Owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Shahid Beheshti University of Medical Sciences
2015-09-01
|
| Series: | Nutrition and Food Sciences Research |
| Subjects: | |
| Online Access: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-448-1&slc_lang=en&sid=1 |