Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere
Research output: Contribution to journal › Journal article › Research › peer-review
Documents
- Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere
Final published version, 618 KB, PDF document
| Original language | English |
|---|---|
| Article number | 7 |
| Journal | Medicines |
| Volume | 5 |
| Issue number | 1 |
| Number of pages | 14 |
| ISSN | 2305-6320 |
| DOIs | |
| Publication status | Published - 2018 |
Number of downloads are based on statistics from Google Scholar and www.ku.dk
No data available
ID: 188632955