Thymus vulgaris L. as a possible effective substitute for nitrates in meat products
Submitted: 3 August 2018
Accepted: 8 October 2019
Published: 19 August 2020
Accepted: 8 October 2019
Abstract Views: 786
PDF: 455
HTML: 20
HTML: 20
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Similar Articles
- Dino Miraglia, David Ranucci, Massimo Trabalza-Marinucci, Gabriele Acuti, Claudio Forte, Michela Codini, Rossana Roila, Raffaella Branciari, Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract , Italian Journal of Food Safety: Vol 6, No 4 (2017)
You may also start an advanced similarity search for this article.