Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations

The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> were test...

Descripción completa

Detalles Bibliográficos

Autores principales:	Marzena Zając, Iwona Duda, Łukasz Skoczylas, Małgorzata Tabaszewska
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2020-12-01
Colección:	Animals
Materias:	meat curing borage hyssop curing alternative polyphenols colour
Acceso en línea:	https://www.mdpi.com/2076-2615/10/12/2327
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!