Oxidation phenomena and color properties of grape pomace on...

Meat Science 2016 / 11 Vol. 121

Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems

Riazi, Fatemeh, Zeynali, Fariba, Hoseini, Ebrahim, Behmadi, Homa, Savadkoohi, Sobhan
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Volume:
121
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.07.008
Date:
November, 2016
File:
PDF, 779 KB
english, 2016
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