Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

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Title
Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
Authors
Keywords
Dry-cured loins, Pre-freezing, Texture, Protein oxidation, Protein carbonylation
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 1310-1314
Publisher
Elsevier BV
Online
2015-10-25
DOI
10.1016/j.foodchem.2015.10.092

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