TY  - JOUR 
AU  - García Lomillo, Javier
AU  - González San José, Mª Luisa
AU  - Skibsted, Leif H.
AU  - Jongberg, Sisse
PY  - 2016
UR  - http://hdl.handle.net/10259/4303
AB  - Meat storage in high oxygen atmosphere has been
reported to induce protein oxidation reactions decreasing meat
quality. The incorporation of antioxidants has been proposed
to reduce the extent of these reactions. In this study, the ability
of red...
LA  - eng
PB  - Springer
KW  - Beef patties
KW  - Protein oxidation
KW  - Protein radicals
KW  - Sulfite
KW  - Wine pomace
KW  - Protein cross-linking
KW  - Food
KW  - Chemical engineering
KW  - Alimentos
KW  - Ingeniería química
TI  - Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
ER  -