Redox potential of meat and meat products - 3. Control of redox potential during meat processing: Effects of pH-value, sodium nitrite, sodium ascorbate, sodium lactate and oxygen

• Autores: W. Rödel, W. Scheuer
• Localización: Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº 1, 2000, págs. 40-43
• Idioma: alemán
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