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.
Collection de livres:
Advances in Food and Nutrition Research

ISSN: 1043-4526

ISBN: 9780128225066

Année de publication: 2021

Volumen: 98

Pages: 171-205

Type: Chapitre d'ouvrage

DOI: 10.1016/BS.AFNR.2021.02.008 GOOGLE SCHOLAR
La source de données: Scopus