Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products
Fuente: Food Research International
Publication date: Available online 19 November 2024Source: Food Research InternationalAuthor(s): Deniz Günal-Köroğlu, Hilal Yılmaz, Büşra Gültekin-Subaşı, Esra Capanoglu