Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 an...
Tallennettuna:
| Päätekijät: | , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
PAGEPress Publications
2014-08-01
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| Sarja: | Italian Journal of Food Safety |
| Aiheet: | |
| Linkit: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1704 |
| Tagit: |
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