Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 an...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2014-08-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1704 |