Para acceder a los documentos con el texto completo, por favor, siga el siguiente enlace: http://hdl.handle.net/2445/54483
dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Magrinyà Navarro, Núria |
dc.contributor.author | Bou Novensà, Ricard |
dc.contributor.author | Tres Oliver, Alba |
dc.contributor.author | Rius Bofill, Núria |
dc.contributor.author | Codony Salcedo, Rafael |
dc.contributor.author | Guardiola Ibarz, Francesc |
dc.date | 2014-05-22T17:25:01Z |
dc.date | 2014-05-22T17:25:01Z |
dc.date | 2009-10-14 |
dc.date | 2014-05-22T17:25:01Z |
dc.identifier.citation | 0021-8561 |
dc.identifier.citation | 570965 |
dc.identifier.uri | http://hdl.handle.net/2445/54483 |
dc.format | 10 p. |
dc.format | application/pdf |
dc.language.iso | eng |
dc.publisher | American Chemical Society, Books and Journals Division] |
dc.relation | Versió postprint del document publicat a: http://dx.doi.org/10.1021/jf901104h |
dc.relation | Journal of Agricultural and Food Chemistry, 2009, vol. 57, num. 19, p. 8963-8972 |
dc.relation | http://dx.doi.org/10.1021/jf901104h |
dc.rights | (c) American Chemical Society, Books and Journals Division], 2009 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.subject | Api |
dc.subject | Estafilococs |
dc.subject | Nitrats |
dc.subject | Nitrits |
dc.subject | Productes carnis |
dc.subject | Productes ecològics |
dc.subject | Vitamina E |
dc.subject | Celery |
dc.subject | Staphylococcus |
dc.subject | Nitrates |
dc.subject | Nitrites |
dc.subject | Meat products |
dc.subject | Green products |
dc.subject | Vitamin E |
dc.title | Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/acceptedVersion |
dc.description.abstract |