Original language | English |
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Journal | Meat Science |
Pages (from-to) | 538-546 |
Number of pages | 9 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2013 |
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig, Leif Horsfelt Skibsted, Marianne Lund Lametsch
Research output: Contribution to journal › Journal article › Research › peer-review
229
Citations
(Scopus)