Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Meat Science |
Pages (from-to) | 538-546 |
Number of pages | 9 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2013 |
ID: 44072521