Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract-Reference-Cited by-同舟云学术

Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

Published:2020-01 Issue: Volume:118 Page:108738
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ferysiuk Karolina,Wójciak Karolina M.,Materska Małgorzata^ORCID,Chilczuk Barbara,Pabich Marzena

Funder

Minister of Science and Higher Education

Publisher

Elsevier BV

Subject

Food Science

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