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
Ano de publicación: 2013
Volume: 95
Número: 2
Páxinas: 177-184
Tipo: Artigo