Quality Evolution of Raw Meat under Hyperbaric Storage – Fatty Acids, Volatile Organic Compounds and Lipid Oxidation Profiles

Publication date: Available online 6 June 2021Source: Food BioscienceAuthor(s): Mauro D. Santos, Gabriela Matos, Susana Casal, Ivonne Delgadillo, Jorge A. Saraiva

Source: Food Bioscience - June 6, 2021 Category: Food Science Source Type: research