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pro vyhledávání: '"Khair‐ul‐ Wajeeha Zafar"'
Autor:
Waseem Khalid, Aristide Maggiolino, Jasmeet Kour, Muhammad Sajid Arshad, Noman Aslam, Muhammad Faizan Afzal, Parkash Meghwar, Khair-ul-Wajeeha Zafar, Pasquale De Palo, Sameh A. Korma
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle’s proteins modificat
Externí odkaz:
https://doaj.org/article/a7ebabfee04540a99687792fff7175af
