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Sensory acceptability of antioxidant-based formulations ded..:
Meurillon, Maïa
;
Anderson, Chloé
;
Angénieux, Magaly
...
Meat Science. 198 (2023) - p. 109088 , 2023
Link:
https://doi.org/10.1016/j.meatsci.2022.109088
RT Journal T1
Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2022.109088&Exemplar=1&LAN=DE A1 Meurillon, Maïa A1 Anderson, Chloé A1 Angénieux, Magaly A1 Mercier, Frédéric A1 Kondjoyan, Nathalie A1 Engel, Erwan PB Elsevier BV YR 2023 SN 0309-1740 JF Meat Science VO 198 SP 109088 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2022.109088 DO https://doi.org/10.1016/j.meatsci.2022.109088 SF ELIB - SuUB Bremen
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