Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations
The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, <i>Hyssopus officinalis</i> and <i>Borago officin...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/10/12/2327 |