Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

  1. García-Lomillo, J.
  2. Viegas, O.
  3. Gonzalez-SanJose, M.L.
  4. Ferreira, I.M.P.L.V.O.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2017

Volumen: 125

Pages: 10-15

Type: Article

DOI: 10.1016/J.MEATSCI.2016.11.009 GOOGLE SCHOLAR
La source de données: Scopus