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Control of lipid oxidation in ground meat by using whey pro..:
Gomide, Raissa Alvarenga Carvalho
;
de Oliveira, Ana Carolina Salgado
;
Rodrigues, Lorena Mendes
...
Packaging Technology and Science. 35 (2021) 3 - p. 251-258 , 2021
Link:
https://doi.org/10.1002/pts.2623
RT Journal T1
Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_pts.2623&Exemplar=1&LAN=DE A1 Gomide, Raissa Alvarenga Carvalho A1 de Oliveira, Ana Carolina Salgado A1 Rodrigues, Lorena Mendes A1 Luvizaro, Lucas Baldo A1 Ramos, Eduardo Mendes A1 de Oliveira, Cassiano Rodrigues A1 Borges, Soraia Vilela PB Wiley YR 2021 SN 0894-3214 SN 1099-1522 JF Packaging Technology and Science VO 35 IS 3 SP 251 OP 258 LK http://dx.doi.org/https://doi.org/10.1002/pts.2623 DO https://doi.org/10.1002/pts.2623 SF ELIB - SuUB Bremen
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