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Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat

Crossref DOI link: https://doi.org/10.1007/s12393-020-09261-w

Published Online: 2020-11-07

Published Print: 2021-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Santos, Mauro D. https://orcid.org/0000-0001-7805-2917
Matos, Gabriela https://orcid.org/0000-0002-2115-4602
Pinto, Carlos A. https://orcid.org/0000-0002-5742-706X
Carta, Ana Salgueiro https://orcid.org/0000-0002-4159-8999
Lopes-da-Silva, José A. https://orcid.org/0000-0002-2863-1790
Delgadillo, Ivonne https://orcid.org/0000-0001-8589-8806
Saraiva, Jorge A. https://orcid.org/0000-0002-5536-6056
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Text and Data Mining valid from 2020-11-07

Version of Record valid from 2020-11-07
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Article History

Received: 6 July 2020

Accepted: 2 October 2020

First Online: 7 November 2020