Effect of phosvitin on lipid and protein oxidation in...

Meat Science 2013 / 09 Vol. 95; Iss. 1

Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure

Jung, Samooel, Nam, Ki Chang, Ahn, Dong Uk, Kim, Hyun Joo, Jo, Cheorun
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Volume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.04.005
Date:
September, 2013
File:
PDF, 222 KB
english, 2013
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