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Brasil
Food Science and Technology (0101-2061)
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

Received Citations (2)

publishing year previous first author document title
2020 Ciência Rural Bonacina, Marlice Qualidade físico-química e discriminação pelo consumidor de salames industriais e coloniais
2017 Ciência Rural Kawski, Vicky Lilge Caracterização sensorial e físico-química de salames adicionados de ingredientes de cura à base de vegetais
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