The oxidative stability of lard at −20°C: Evidence for a synergistic prooxidant effect of copper and curing salts
- 1 June 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (6) , 567-572
- https://doi.org/10.1002/jsfa.2740370610
Abstract
No abstract availableKeywords
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