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Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

Food ChemistryChemical EngineeringMeat PackagingEngineeringAnimal NutritionBeef PattiesBiochemical EngineeringSkin Wine PomaceFood PreservationFood ProcessingMeat QualityFood QualityProtein OxidationFood TechnologyFood SafetyHealth Sciences