Potential mechanisms of protein oxidation in cooked sausage as effected by sodium ascorbate and apple phenolics
T. Rysman, T.Van Hecke, S. Van Weyenberg, S.n De Smet and G. Van Royen
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Potential mechanisms of protein oxidation in cooked sausage as effected by sodium ascorbate and apple phenolics
T. Rysman, T.Van Hecke, S. Van Weyenberg, S.n De Smet and G. Van Royen