Concepedia

Publication | Open Access

Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat

DOIFull Paper Access

80

Citations

27

References

2011

Year

Pier Giorgio Peiretti, Claudio Medana, Sonja Visentin, Federica Dal Bello, Giorgia Meineri
Food Chemistry

References

YearCitations

Page 1