Artigo · Revista · 2016

Myofibrillar Protein, Lipid and Myoglobin Oxidation, Antioxidant Profile, Physicochemical and Sensory Properties ofCaprine longissimus thoracisduringPostmortemConditioning

Kazeem D. Adeyemi, Rafiat M. Shittu, AZAD BEHNAN SABOW, Roselina Karim, Awis Qurni Sazili

Journal of Food Processing and Preservation

• Acesso aberto · Bronze
• Internacional · 3 países

Lê-lo10.1111/jfpp.13076