Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

Autor:	Gheisari, Hamid R., Møller, Jens Kristian Stenbæk, Adamsen, Christina Elslund, Skibsted, Leif Horsfelt
Jazyk:	angličtina
Rok vydání:	2010
Zdroj:	Gheisari, H R, Møller, J K S, Adamsen, C E & Skibsted, L H 2010, ' Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef ', Czech Journal of Food Sciences, vol. 28, no. 5, pp. 364-375 .
Databáze:	OpenAIRE
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