Publication | Closed Access

Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

Food ChemistryProtein-bound CarboxymethyllysineMeat PackagingEngineeringCommercial SterilizationBiochemical EngineeringBiotechnologyFood PreservationMicrobiologyFood ProcessingMeat QualityMeat ScienceFood TechnologyFood SafetyHealth Sciences