Modification of lipid oxidation and antioxidant capacity in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 01 Vol. 118

Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

Ferysiuk, Karolina, Wójciak, Karolina M., Materska, Małgorzata, Chilczuk, Barbara, Pabich, Marzena
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Volume:
118
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108738
Date:
January, 2020
File:
PDF, 786 KB
english, 2020
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