Article Versions Notes

Gotardo LRM, Carvalho FALd, Gomes Quirino DJ, Favaro-Trindade CS, Alencar SMd, Oliveira ALd, Trindade MA. Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract. Foods. 2023; 12(24):4419. https://doi.org/10.3390/foods12244419

Gotardo, Luciana Ruggeri Menezes, Francisco Allan Leandro de Carvalho, Dannaya Julliethy Gomes Quirino, Carmen Sílvia Favaro-Trindade, Severino Mathias de Alencar, Alessandra Lopes de Oliveira, and Marco Antonio Trindade. 2023. "Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract" Foods 12, no. 24: 4419. https://doi.org/10.3390/foods12244419

Gotardo, L. R. M., Carvalho, F. A. L. d., Gomes Quirino, D. J., Favaro-Trindade, C. S., Alencar, S. M. d., Oliveira, A. L. d., & Trindade, M. A. (2023). Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract. Foods, 12(24), 4419. https://doi.org/10.3390/foods12244419