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Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage
The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiological properties of pork patties were investigated under aerobic and MAP (50 % CO(2): 50 % N...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573166/ https://ncbi.nlm.nih.gov/pubmed/26396369 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1734-2 |
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