Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate
Crossref DOI link: https://doi.org/10.1007/s00217-017-2865-7
Published Online: 2017-03-16
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Villamonte, Gina
Pottier, Laurence
de Lamballerie, Marie
License valid from 2017-03-16