High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Innovative Food Science and Emerging Technologies |
Vol/bind | 22 |
Sider (fra-til) | 11-21 |
Antal sider | 11 |
ISSN | 1466-8564 |
DOI | |
Status | Udgivet - 2014 |
ID: 140299632