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.
Liburu bilduma:
Advances in Food and Nutrition Research

ISSN: 1043-4526

ISBN: 9780128225066

Argitalpen urtea: 2021

Alea: 98

Orrialdeak: 171-205

Mota: Liburuko kapitulua

DOI: 10.1016/BS.AFNR.2021.02.008 GOOGLE SCHOLAR
Datuen iturria: Scopus