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Effects of tea polyphenol on quality and shelf life of pork sausages
The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20 °C for 42 days were examined. The control and the treated sausage samples added with 0.03 % tea polyphenol were analyzed periodically for microbiological (total viable counts and lactic acid bacteria counts), physi...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3857415/ https://ncbi.nlm.nih.gov/pubmed/24426069 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1076-x |
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