High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties
| Autor: | Grossi, Alberto, Bolumar, Tomas, Søltoft-Jensen, Jakob, Orlien, Vibeke |
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| Zdroj: | In Innovative Food Science and Emerging Technologies April 2014 22:11-21 |
| Databáze: | ScienceDirect |
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