Viuda-Martos, M <br/><br/>
Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.  [electronic resource] 

 -  Meat science  Jul 2010 
 - 568-76 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2010.03.007  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Bacterial Agents<br/>Bacteria--isolation & purification<br/>Citrus<br/>Colony Count, Microbial<br/>Color<br/>Dietary Fats<br/>Dietary Fiber<br/>Disaccharides--analysis<br/>Flavanones--analysis<br/>Flavonoids--analysis<br/>Food Handling<br/>Food Microbiology<br/>Food Packaging<br/>Food Preservation--methods<br/>Hesperidin--analysis<br/>Lipid Peroxidation<br/>Meat Products--microbiology<br/>Nitrites--metabolism<br/>Oils, Volatile<br/>Plant Extracts<br/>Rosmarinus<br/>Swine<br/>Thymus Plant<br/>Vacuum<br/>Water