Work

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

Year: 2010

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2010.03.007

Authors: M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López, J.A. Pérez-Álvarez

Institutions: Universitat de Miguel Hernández d'Elx, Generalitat Valenciana

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1970676764

FWCI: 14.85

Cites: 60

Cited by: 194

Related to: 10