The effect of natural antioxidants on the colour of dried/cooked sausages

Rohlik, B.A.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa ; Pipek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa ; Panek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa

Czech Journal of Food Sciences, 2010-01, Vol.28 (4), p.249-257 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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