Lipid and protein oxidation and sensory properties of...

Meat Science 2010 Vol. 85; Iss. 3

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Verónica Fuentes, Jesús Ventanas, David Morcuende, Mario Estévez, Sonia Ventanas
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Volume:
85
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2010.02.024
File:
PDF, 285 KB
english, 2010
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