Work

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Year: 2016

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2016.01.026

Authors: Claire Guyon, Anne Meynier, Marie de Lamballerie

Institutions: Centre National de la Recherche Scientifique, Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire, Oniris, Biopolymères Interactions Assemblages

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2260950033

FWCI: 30.49

Cites: 98

Cited by: 385

Related to: 10