The application of natural antioxidants via brine injection...

Meat Science 2016 / 06 Vol. 116

The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation

Armenteros, Mónica, Morcuende, David, Ventanas, Jesús, Estévez, Mario
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Volume:
116
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.02.027
Date:
June, 2016
File:
PDF, 448 KB
english, 2016
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