Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. [electronic resource]
Producer: 20101123Description: 568-76 p. digitalISSN:- 1873-4138
- Animals
- Anti-Bacterial Agents
- Bacteria -- isolation & purification
- Citrus
- Colony Count, Microbial
- Color
- Dietary Fats
- Dietary Fiber
- Disaccharides -- analysis
- Flavanones -- analysis
- Flavonoids -- analysis
- Food Handling
- Food Microbiology
- Food Packaging
- Food Preservation -- methods
- Hesperidin -- analysis
- Lipid Peroxidation
- Meat Products -- microbiology
- Nitrites -- metabolism
- Oils, Volatile
- Plant Extracts
- Rosmarinus
- Swine
- Thymus Plant
- Vacuum
- Water
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Publication Type: Journal Article
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