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Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality Enhancement



Meltem Serdaroğlu


Meat Technology, Vol. 64 (2023), No. 2

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@article{serdarlogu:2023proteinoxidation, author = {Serdaroğlu, Meltem}, title = {Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality Enhancement}, journal = {Meat Technology}, issn = {2466-4812}, eissn = {2560-4295}, year = {2023}, volume = {64}, number = {2}, pages = {427--431}, howpublished = {print}, language = {english}, note = {82}, doi = {10.18485/meattech.2023.64.2.82}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=82}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-82.pdf} }