The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey
- 31 December 1996
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 55 (1) , 41-47
- https://doi.org/10.1016/0308-8146(95)00070-4
Abstract
No abstract availableKeywords
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