Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/944394| Title: | Rosemary extract and celery powder as natural agents to enhance the quality in colonial salami with different maturation times. |
| Authors: | BERTOL, T. M.  FIORENTINI, A. M. SANTOS, M. J. H. dos SAWITZKI, A. M. KAWSKI, V. L. AGNES, I. B. L. COATA, C, D. COLDEBELLA, A. LOPES, L. dos S. |
| Affiliation: | TERESINHA MARISA BERTOL, CNPSA; ANGELA MARIA FIORENTINI, UFPEL; MARIA JOSÉ HONORATO DOS SANTOS, APACO; MARISTELA CORTEZ SAWITZKI, UNIPAMPA; VICKY LILGE KAWSKI, CNPSA; INGRID BEATRIZ LERMEN AGNES, UNC; CAMILA DALLA COSTA, UNC; ARLEI COLDEBELLA, CNPSA; LETICIA DOS SANTOS LOPES, CNPSA. |
| Date Issued: | 2012 |
| Citation: | Ciencia e Tecnologia de Alimentos, v. 32, n. 4, p. 1-10, 2012. |
| Thesagro: | Salame |
| Keywords: | Conservante natural Embutido colonial |
| Notes: | Projeto: 01.06.60.106-07. |
| Type of Material: | Artigo de periódico |
| Access: | openAccess |
| Appears in Collections: | Artigo em periódico indexado (CNPSA) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| aopcta5184.pdf | 387.02 kB | Adobe PDF |  View/Open |
