The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef
Authors
Keywords
Ultrasound, Acid whey, Fatty acid profile, TBARS, Color
Journal
MEAT SCIENCE
Volume 148, Issue -, Pages 113-119
Publisher
Elsevier BV
Online
2018-10-13
DOI
10.1016/j.meatsci.2018.10.010

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.