Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
Crossref DOI link: https://doi.org/10.1007/s11947-015-1649-y
Published Online: 2015-11-19
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Garcia-Lomillo, Javier
González-SanJosé, María Luisa
Skibsted, Leif H.
Jongberg, Sisse
Text and Data Mining valid from 2015-11-19