THE USE OF DRIED ACEROLA AS A SUBSTITUTE FOR ASCORBIC ACID IN CURED MEATS
Dominika Gubała, Władysław Migdał*
Key words: Acerola, Ascorbic acid, Antioxidant, Cured meat products.
Dominika Gubała, Władysław Migdał*
Key words: Acerola, Ascorbic acid, Antioxidant, Cured meat products.
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Journal of Hygienic Engineering and Design
Dominika Gubała, Władysław Migdał (2021).
The use of dried acerola as a substitute for ascorbic acid in cured meats.
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