Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami
Fabrício Demarco, Ana Paula Rômio, Alexandre da Trindade Alfaro, Ivane Benedetti Tonial
Topics & Concepts
Food scienceShelf lifeLipid oxidationSensory systemChemistryAntioxidantBiochemistryBiologyNeuroscienceMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAquaculture Nutrition and Growth