Artigo
Revisado por pares
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
2010; Elsevier BV; Volume: 85; Issue: 3 Linguagem: Inglês
10.1016/j.meatsci.2010.02.008
ISSN1873-4138
AutoresRui Ganhão, David Morcuende, Mario Estévez,
Tópico(s)Food Quality and Safety Studies
Referência(s)