Publisher
Springer Science and Business Media LLC
Reference28 articles.
1. Amaral AB, Silva MV, Lannes SCS (2018) Lipid oxidation in meat: mechanisms and protective factors—a review. Food Sci Technol 38(1):1–15
2. Benedetti S, Brungera A, Rizzatti R, Dickel EL, Bertolin TE (2011) Substituição parcial de nitrito por antioxidantes e seu efeito sobre a cor de linguiça defumada. Rev Inst Adolfo Lutz 70(3):206–301
3. Bolognesi VJ, Garcia CER (2018) Annatto carotenoids as additives replacers in meat products. In: Holban AM, Grumezescu AM (eds) Alternative and replacement foods. Academic Press, London, pp 355–384
4. Borges ME, Tejera RL, Díaz L, Esparza P, Ibáñez E (2012) Natural dyes extraction from cochineal (Dactylopius coccus). Food Chem 132(4):1855–1860
5. Brasil (2001) Resolution of the collegiate directorate no. 12 of the Brazilian National Health Surveillance Agency. January 2nd, 2001
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献