Published in
Wiley, International Journal of Food Science + Technology, 6(53), p. 1518-1526
DOI: 10.1111/ijfs.13733
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Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties
Journal article published in 2018 by
Valquíria C. S. Ferreira,
David Morcuende,
Marta S. Madruga,
Fábio A. P. Silva,
Mario Estévez 
This paper was not found in any repository, but could be made available legally by the author.
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