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

Any de publicació: 2018

Volum: 137

Pàgines: 244-257

Tipus: Article

DOI: 10.1016/J.MEATSCI.2017.11.018 GOOGLE SCHOLAR
Font de les dades: Scopus