Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages
Lobo, F., Ventanas, S., Morcuende, D., Estévez, M.Volume:
69
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.01.047
Date:
June, 2016
File:
PDF, 541 KB
english, 2016