| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8427967 | Trends in Food Science & Technology | 2018 | 8 Pages |
Abstract
The implementation of olive phenols as additives in the meat sector has great potentiality due to the fact that they can provide multidimensional improvement of stored meat products, namely colour retaining, retardation of microbial growth, retardation of fats deterioration and ultimately extended shelf-life.
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Agricultural and Biological Sciences
Food Science
Authors
Charis M. Galanakis,