Foods, Vol. 10, Pages 852: New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Industry News

Foods, Vol. 10, Pages 852: New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
Foods doi: 10.3390/foods10040852
Authors:
Aline Bonifacie
Philippe Gatellier
Aurélie

Read more here

Product Enquiry

Shopping cart
There are no products in the cart!
Continue shopping
0