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Roila R, Sordini B, Esposto S, Ranucci D, Primavilla S, Valiani A, Taticchi A, Branciari R, Servili M. Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life. Foods. 2022; 11(16):2447. https://doi.org/10.3390/foods11162447

Roila, Rossana, Beatrice Sordini, Sonia Esposto, David Ranucci, Sara Primavilla, Andrea Valiani, Agnese Taticchi, Raffaella Branciari, and Maurizio Servili. 2022. "Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life" Foods 11, no. 16: 2447. https://doi.org/10.3390/foods11162447

Roila, R., Sordini, B., Esposto, S., Ranucci, D., Primavilla, S., Valiani, A., Taticchi, A., Branciari, R., & Servili, M. (2022). Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life. Foods, 11(16), 2447. https://doi.org/10.3390/foods11162447