Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation

Benjamin Holman, Cassius Coombs, Stephen Morris, Matthew Kerr, David Hopkins

Research output: Contribution to journalArticle

3 Citations (Scopus)
Original languageEnglish
Pages (from-to)171-178
Number of pages8
JournalMeat Science
Early online dateFeb 2018
Publication statusPublished - May 2018

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