Strategies to increase the shelf life of meat and meat products with phenolic compounds

  1. Munekata, P.E.S.
  2. Pateiro, M.
  3. Bellucci, E.R.B.
  4. Domínguez, R.
  5. da Silva Barretto, A.C.
  6. Lorenzo, J.M.
Book Series:
Advances in Food and Nutrition Research

ISSN: 1043-4526

ISBN: 9780128225066

Year of publication: 2021

Volume: 98

Pages: 171-205

Type: Book chapter

DOI: 10.1016/BS.AFNR.2021.02.008 GOOGLE SCHOLAR
Data source: Scopus