Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins
Published: 22 January 2024| Version 1 | DOI: 10.17632/svc266z5y5.1
Contributor:
Ramon CavaDescription
Data Active Packaging+High pressure processingv+ nitrite
Files
Institutions
Universidad de Extremadura
Categories
Antioxidant, Packaging, Cured Meat Products
Funding
Junta de Extremadura-FEDER
IB16209