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.
Aldizkaria:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Argitalpen urtea: 2016

Alea: 9

Zenbakia: 3

Orrialdeak: 532-542

Mota: Artikulua

DOI: 10.1007/S11947-015-1649-Y GOOGLE SCHOLAR
Datuen iturria: Scopus