Natural antioxidants to reduce the oxidation process of meat and meat products
José Manuel Lorenzo Marco Antonio Trindade; Dong Uk Ahn; Francisco J Barba
Food Research International Oxford v. 115, p. 377-378, 2019
Oxford 2019
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2019 Nat )(Acessar)