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Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation
Holman, Benjamin W.B., Coombs, Cassius E.O., Morris, Stephen, Kerr, Matthew J., Hopkins, David L.Volume:
139
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.01.028
Date:
May, 2018
File:
PDF, 1.18 MB
english, 2018