Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

Author： Jongberg Sisse   Tørngren Mari Ann   Skibsted Leif H.  

Publisher： MDPI

E-ISSN： 2305-6320|5|1|7-7

ISSN： 2305-6320

Source： Medicines, Vol.5, Iss.1, 2018-01, pp. : 7-7

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