Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual...
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| Auteurs principaux: | , , , , , , |
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| Format: | article |
| Langue: | EN |
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Sciendo
2020
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| Accès en ligne: | https://doaj.org/article/b36f2b9c104b4686b0546841debdb1a7 |
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