Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite

Published 2011 View Full Article

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Keywords

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 45, Issue 2, Pages 204-212

Publisher

Elsevier BV

Online

2011-09-22

DOI

10.1016/j.lwt.2011.09.006

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