Lipid and protein oxidation in the internal part of italian...

Ciência e Tecnologia de Alimentos 2011 / 06 Vol. 31; Iss. 2

Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

Cichoski, Alexandre José, Cansian, Rogério Luis, Oliveira, Débora de, Gaio, Iloir, Saggirato, Adriana Galon
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Volume:
31
Journal:
Ciência e Tecnologia de Alimentos
DOI:
10.1590/S0101-20612011000200024
Date:
June, 2011
File:
PDF, 718 KB
2011
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