Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
Lorido, Laura, Ventanas, Sonia, Akcan, Tolga, Estévez, MarioLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.10.092
Date:
October, 2015
File:
PDF, 359 KB
english, 2015