Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products
Deniz Günal‐Köroğlu, Hilal Yılmaz, Büşra Gültekin Subaşı, Esra Çapanoğlu
Topics & Concepts
Lipid oxidationChemistryFood scienceShelf lifeModified atmosphereFood preservationHydrostatic pressureFood additiveFood storageFood industryAntioxidantBiochemistryPhysicsThermodynamicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBee Products Chemical Analysis