Lipid oxidation in cooked turkey as affected by added antioxidant enzymes
Guardado en:
Publicado en: | Journal of Food Science |
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Autor principal: | |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Food Science v. 61, no. 4 (1996), p. 726-728 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Food Science |
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