The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions.
- DOI
- 10.1080/00071668.2010.532770
- Published
- 2010 Dec
- Container
- British poultry science
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1080/00071668.2010.532770,
title = {The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions.},
author = {Karpińska-Tymoszczyk M},
year = {2010},
journal = {British poultry science},
doi = {10.1080/00071668.2010.532770},
url = {https://doi.org/10.1080/00071668.2010.532770}
}RIS
TY - JOUR TI - The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions. AU - Karpińska-Tymoszczyk M PY - 2010 JO - British poultry science DO - 10.1080/00071668.2010.532770 UR - https://doi.org/10.1080/00071668.2010.532770 ER -
APA
M, K. (2010). The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions.. British poultry science. https://doi.org/10.1080/00071668.2010.532770
Source records
- pubmed · retrieved 2026-11-10T13:16:21.962Z