Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate
| Autor: | Totaro, Michela Pia, Difonzo, Graziana, Pasqualone, Antonella, Summo, Carmine |
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| Zdroj: | In LWT 15 March 2024 196 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect