Determination of content of amino acids and peptides in raw and sous-vide cooked pork during ageing
Agne Motuzaite, Romualdas Smicius, Alvija Salaseviciene
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Determination of content of amino acids and peptides in raw and sous-vide cooked pork during ageing
Agne Motuzaite, Romualdas Smicius, Alvija Salaseviciene