Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

  1. Fernandes, R.P.P.
  2. Trindade, M.A.
  3. Lorenzo, J.M.
  4. de Melo, M.P.
Revista:
Meat Science

ISSN: 0309-1740

Ano de publicación: 2018

Volume: 137

Páxinas: 244-257

Tipo: Artigo

DOI: 10.1016/J.MEATSCI.2017.11.018 GOOGLE SCHOLAR
Fonte de datos: Scopus