Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
| Image |  |
|---|---|
| Description | scientific article published on 26 September 2012 |
| Author/s |
author: Caroline Capitani |
| Publication date | September 26, 2012 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |