Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic
- Nieto, G.
- Jongberg, S.
- Andersen, M.L.
- Skibsted, L.H.
ISSN: 0309-1740
Year of publication: 2013
Volume: 95
Issue: 2
Pages: 177-184
Type: Article