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Journal: Antioxidants, 2019
Volume: 8
Number: 486
486
Article: Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products
Authors: by Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah and Nazamid Saari
Link: https://www.mdpi.com/2076-3921/8/10/486

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