doiFil / Faculty of Philology, University of Belgrade
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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
Article 82 (p. 427–431)
https://doi.org/10.18485/meattech.2023.64.2.82
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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}
}