Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage ; day:18 ; month:6 ; year:2024 ; pages:1-15
Food and bioprocess technology ; (18.6.2024), 1-15
- Creator
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R., Cava
I., Montero
L., Ladero
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s11947-024-03450-9
- URN
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urn:nbn:de:101:1-2409110947000.335531834814
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:30 AM CEST
Data provider
This object is provided by:
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- R., Cava
- I., Montero
- L., Ladero
- SpringerLink (Online service)
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