The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation

Published 2016 View Full Article

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Title
The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation
Authors
Keywords
Spices, Fruits, Cooked hams, Lipid oxidation, Protein oxidation
Journal
MEAT SCIENCE
Volume 116, Issue -, Pages 253-259
Publisher
Elsevier BV
Online
2016-02-20
DOI
10.1016/j.meatsci.2016.02.027

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