The effect of functional ingredients on colour and lipid stability in model porcine muscle systems
J. Hayes, P. Allen, V. Stepanyan, M. O’Grady, N. O’Brien and J. Kerry
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of functional ingredients on colour and lipid stability in model porcine muscle systems
J. Hayes, P. Allen, V. Stepanyan, M. O’Grady, N. O’Brien and J. Kerry