Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 95 |
Issue number | 2 |
Pages (from-to) | 177-184 |
Number of pages | 8 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2013 |
ID: 46210978