Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant Activity
The growing consumer interest in organic foods, as well as, in many cases, the inconclusiveness of the research comparing organic and conventional foods, indicates a need to study this issue further. The aim of the study was to compare the effects of meat origin (conventional vs. organic) and select...
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| Main Authors: | , , , |
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| Format: | Book |
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MDPI AG,
2020-09-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |