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PROTEIN DEGRADATION AND FAT OXIDATION CHANGES IN SALTED MEAT PROCESSING
PROTEIN DEGRADATION AND FAT OXIDATION CHANGES IN SALTED MEAT PROCESSING
2019
Juraj Čuboň
Peter Haščík
Adriana Pavelková
Jana Tkáčová
Lukáš Hleba
Ondřej Bučko
Alžbeta Jarošová
Miroslava Císarová
Keywords:
Food science
Meat packing industry
Chemistry
fat oxidation
protein degradation
Polyunsaturated fatty acid
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