The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics
Marinating meat in solutions containing organic acids and plant extracts reduces the microbial load and increases its shelf life. In the present study, the effect of marinating camel meat with an aqueous extract of ginger and citric acid was investigated on the growth rate of Staphylococcus aureus a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2021-03-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_680137_b73bc19c556a4d2dabc96d3c44762e98.pdf |