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Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage
Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary s...
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| Publicado no: | Ital J Food Saf |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PAGEPress Publications, Pavia, Italy
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076686/ https://ncbi.nlm.nih.gov/pubmed/27800420 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2015.5496 |
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