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Akademický článek
Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami
Autor: Marcello Trevisani, Matilde Cecchini, Daniela Siconolfi, Rocco Mancusi, Roberto Rosmini
Publikováno v: Journal of Food Quality, Vol 2017 (2017)
Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Itali
Externí odkaz: https://doaj.org/article/ec3e7830cda6437c849213842aeed05b
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2
Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami
Autor: Matilde Cecchini, Roberto Rosmini, Daniela Siconolfi, Marcello Trevisani, Rocco Mancusi
Publikováno v: Journal of Food Quality, Vol 2017 (2017)
Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Itali
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c89660a7cab0dca7c61b7ded736e47b
https://doaj.org/article/ec3e7830cda6437c849213842aeed05b
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Plný text Recenzováno Digitální knihovna AV ČR
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