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The effect of clove essential oil (CEO) (0.1%) and grape seed extract (GSE) (0.1 and 0.2%) on spoilage populations (mesophilic and psychrotrophic viable count, lactic acid bacteria, Pseudomonas spp. and yeast), Listeria monocytogenes and lipid oxidation of raw buffalo patties during storage at 8C for 9 days was examined. CEO significantly affected the growth of Pseudomonas spp., psychrotrophic and...