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Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions

Meat PackagingFood PackagingHealth SciencesBeef PattiesFood AnalysisBiotechnologyLipid OxidationFood EngineeringMicrobiologyFood ProcessingFood QualityFood TechnologyFood SafetyVacuum Packaging Conditions