Influencia de la oleorresina de Capsicum chinense en la vida útil de la carne de res empacada al vacío y almacenada en refrigeración

Autor: Salazar Sánchez, Eduardo Alexander, Ramos Delgado, Daphne, Lucas López, Juan Raúl, Carhuallanqui, Andrea, Guevara Franco, José Alfredo, Salazar-Salvatierra, María Elena

Publikováno v: Revista de Investigaciones Veterinarias del Perú; Vol. 33 No. 4 (2022); e23347
Revista de Investigaciones Veterinarias del Perú; Vol. 33 Núm. 4 (2022); e23347

The aim of this study was to evaluate the effect of the application of Capsicum chinense oleoresin on bacterial growth in vacuum-packed and refrigerated beef. The oleoresin was extracted with ethanol and capsaicin and dihydrocapsaicin were quantified

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=4dc99724cf04::9289baf2ca34b1e58c9dcf8c695fc6be
https://revistasinvestigacion.unmsm.edu.pe/index.php/veterinaria/article/view/23347