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Oxidative Changes and Their Control in Meat and Meat Products

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Safety of Meat and Processed Meat

Part of the book series: Food Microbiology and Food Safety ((FMFS))

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  1. Federal Research Centre for Nutrition and Food, Max Rubner Institute, EC Baumannstrasse 20, D-95326 Kulmbach, Germany

    Karl-Otto Honikel

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    Honikel, KO. (2009). Oxidative Changes and Their Control in Meat and Meat Products. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_12

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