Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham - Concepedia

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Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham

43

Citations

43

References

2015

Year

Thales Leandro Coutinho de Oliveira, Bruno Ricardo de Castro Leite Júnior, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos, Roberta Hilsdorf Píccoli

Food ChemistryPhenolic CarvacrolFood AnalysisFood PreservationHigh Pressure ProcessingFood EngineeringFood ProcessingNatural AdditiveFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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