Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

  1. Munekata, P.E.S.
  2. Domínguez, R.
  3. Campagnol, P.C.B.
  4. Franco, D.
  5. Trindade, M.A.
  6. Lorenzo, J.M.
Revista:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Ano de publicación: 2017

Volume: 54

Número: 13

Páxinas: 4324-4334

Tipo: Artigo

DOI: 10.1007/S13197-017-2903-2 GOOGLE SCHOLAR
Fonte de datos: Scopus