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pro vyhledávání: '"Alessandra de Avila Souza, Marta"'
Autor:
Alessandra de Avila Souza, Marta, Shimokomaki, Massami, Nascimento Terra, Nelcindo, Petracci, Massimiliano
Publikováno v:
In Food Chemistry 15 August 2022 385
Autor:
Marta Alessandra de Avila Souza, Massami Shimokomaki, Nelcindo Nascimento Terra, Massimiliano Petracci
Publikováno v:
Food Chemistry. 385:132471
The mechanisms involved in the development of oxidative changes in pale, soft, exudative (PSE) chicken meat during storage in the dark at 4 °C for 5 days and after cooking at 80 °C for 30 min, light exposure and reheating were explored in this stud