EFFICACY OF SWEET WHEY CONTAINING FINAL DIPS IN REDUCING PROTEIN OXIDATION IN RETAIL-CUT CUBED BEEFSTEAK.
| Autor: | Mukherjee, Dipaloke1, Haque, Zahur Z.1 zh5@ra.msstate.edu |
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| Zdroj: | Annals: Food Science & Technology. 2015, Vol. 16 Issue 1, p85-89. 5p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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