Cite
HARVARD Citation
Lorido, L. et al. (2016). Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat. Food chemistry. pp. 1310-1314. [Online].
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Lorido, L. et al. (2016). Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat. Food chemistry. pp. 1310-1314. [Online].