Utilizad este identificador para citar o enlazar este documento: http://hdl.handle.net/2072/230423

Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
Magrinyà Navarro, Núria; Bou Novensà, Ricard; Tres Oliver, Alba; Rius Bofill, Núria; Codony Salcedo, Rafael; Guardiola Ibarz, Francesc
23-05-2014
Api
Estafilococs
Nitrats
Nitrits
Productes carnis
Productes ecològics
Vitamina E
Celery
Staphylococcus
Nitrates
Nitrites
Meat products
Green products
Vitamin E
(c) American Chemical Society, Books and Journals Division], 2009
Artículo
info:eu-repo/semantics/acceptedVersion
American Chemical Society, Books and Journals Division]
         

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