Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

✍ Scribed by J.G. Rodríguez-Carpena; D. Morcuende; M. Estévez

• Book ID: 116738331
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 590 KB
• Volume: 89
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.04.013