JHED | Volume 37 | FPP (13) - The use of dried acerola as a substitute for ascorbic acid in cured meats.

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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.

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VOLUME 37 | Food Production and Processing (13)

Dominika Gubała, Władysław Migdał (2021).
The use of dried acerola as a substitute for ascorbic acid in cured meats.

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