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doi.org/10.1016/j.meatsci.2016.07.008
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Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems

..., Sobhan Savadkoohi
11
Meat Science5.70
Volume: 121, Pages: 350 - 358
Published: Jul 14, 2016
Abstract
No abstract.
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Paper Details
Title
Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems
DOI
doi.org/10.1016/j.meatsci.2016.07.008
Published Date
Jul 14, 2016
Journal
Meat Science
Volume
121
Pages
350 - 358
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