Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

  1. Garcia-Lomillo, J.
  2. González-SanJosé, M.L.
  3. Skibsted, L.H.
  4. Jongberg, S.
Journal:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Year of publication: 2016

Volume: 9

Issue: 3

Pages: 532-542

Type: Article

DOI: 10.1007/S11947-015-1649-Y GOOGLE SCHOLAR
Data source: Scopus