Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

  1. Nieto, G.
  2. Jongberg, S.
  3. Andersen, M.L.
  4. Skibsted, L.H.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2013

Volumen: 95

Número: 2

Pages: 177-184

Type: Article

DOI: 10.1016/J.MEATSCI.2013.05.016 GOOGLE SCHOLAR
La source de données: Scopus