Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers.

Mancini, Simone; Mattioli, Simona; Nuvoloni, Roberta; Pedonese, Francesca; Dal Bosco, Alessandro; Paci, Gisella

Mancini, Simone; Mattioli, Simona; Nuvoloni, Roberta; Pedonese, Francesca; Dal Bosco, Alessandro; Paci, Gisella.

Afiliación

Mancini S; Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
Mattioli S; Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy.
Nuvoloni R; Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
Pedonese F; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Dal Bosco A; Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
Paci G; Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.

Foods ; 9(8)2020 Jul 31.

Article en En | MEDLINE | ID: mdl-32751777

Palabras clave

colour; ingredient; meat preparation; ready-to-cook; spice

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Italia