Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems-Reference-Cited by-同舟云学术

Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems

Published:2016-11 Issue: Volume:121 Page:350-358
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Riazi Fatemeh,Zeynali Fariba,Hoseini Ebrahim,Behmadi Homa,Savadkoohi Sobhan^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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