Addition of phenols compounds to meat dough intended for...

Italian Journal of Food Safety 2014 / 08 Vol. 3; Iss. 3

Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

Novelli, Enrico, Fasolato, Luca, Cardazzo, Barbara, Carraro, Lisa, Taticchi, Agnese, Balzan, Stefania
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Volume:
3
Language:
english
Journal:
Italian Journal of Food Safety
DOI:
10.4081/ijfs.2014.1704
Date:
August, 2014
File:
PDF, 925 KB
english, 2014
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