Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

Agnieszka Nowak, Agata Czyzowska, Magdalena Efenberger, Lucjan Krala
  • Food Microbiology, October 2016, Elsevier
  • DOI: 10.1016/j.fm.2016.06.004

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http://dx.doi.org/10.1016/j.fm.2016.06.004

The following have contributed to this page: Dr Agata Czyzowska