Feasibility of addition of polyphenol-rich vegetable...

Meat Science 2018 / 05 Vol. 139

Feasibility of addition of polyphenol-rich vegetable extracts in whole cooked products: Benefits and drawbacks

Barbieri, Giampiero, Bergamaschi, Monica, Franceschini, Marco, Barbieri, Germana
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Volume:
139
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.01.010
Date:
May, 2018
File:
PDF, 809 KB
english, 2018
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