The influence of sonication on the oxidative stability and...

Meat Science 2019 / 02 Vol. 148

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

Wójciak, Karolina M., Stasiak, Dariusz M., Ferysiuk, Karolina, Solska, Elżbieta
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Volume:
148
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.10.010
Date:
February, 2019
File:
PDF, 311 KB
english, 2019
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