Natural compounds obtained from plants as alternatives for meat and meat products preservation

Autor: Valéria Quintana Cavicchioli, Édina de Fátima Aguiar, Jussani da Silva Paulino, Gabriella Fuzzari Esteves, Bruno César Góes, Yasmim Gonçalves Lacerda, Bruno Cesar Correa Salles, Roberto da Costa Esteves Júnior

Publikováno v: Research, Society and Development; Vol. 10 No. 14; e10101421422
Research, Society and Development; Vol. 10 Núm. 14; e10101421422
Research, Society and Development; v. 10 n. 14; e10101421422
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological compositio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24fc9e4bfb1e6d33415302d063ffe794
https://rsdjournal.org/index.php/rsd/article/view/21422