Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

Published 2013 View Full Article

Authors

Keywords

Journal

FOOD RESEARCH INTERNATIONAL

Volume 54, Issue 1, Pages 611-620

Publisher

Elsevier BV

Online

2013-08-04

DOI

10.1016/j.foodres.2013.07.064

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FOOD RESEARCH INTERNATIONAL

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Reagent

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