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Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants
Promeyrat, A., Daudin, J.D., Astruc, T., Danon, J., Gatellier, P.Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.11.134
Date:
June, 2013
File:
PDF, 689 KB
english, 2013