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
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Dokumenter
- 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
Forlagets udgivne version, 618 KB, PDF-dokument
| Originalsprog | Engelsk |
|---|---|
| Artikelnummer | 7 |
| Tidsskrift | Medicines |
| Vol/bind | 5 |
| Udgave nummer | 1 |
| Antal sider | 14 |
| ISSN | 2305-6320 |
| DOI | |
| Status | Udgivet - 2018 |
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ID: 188632955