PubAg

Main content area

MLA

Riazi, Fatemeh, et al. "Oxidation Phenomena and Color Properties of Grape Pomace On Nitrite-reduced Meat Emulsion Systems." Meat science, v. 121, pp. 350-358. doi: 10.1016/j.meatsci.2016.07.008

APA

Riazi, F., Zeynali, F., Hoseini, E., Behmadi, H., & Savadkoohi, S. (2016). Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems. Meat science, 121, 350-358. doi: 10.1016/j.meatsci.2016.07.008

Chicago

Riazi, Fatemeh, Fariba Zeynali, Ebrahim Hoseini, Homa Behmadi, and Sobhan Savadkoohi. "Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems" Meat science 121, 1 (2016): 350-358. doi: 10.1016/j.meatsci.2016.07.008