Effect of Oxidizing and Reducing Agents on Off-flavor Development from the Irradiated Amino Acids or Fish Meat
Open Access
- 1 January 1968
- journal article
- Published by Japanese Research Association for Food Irradiation in FOOD IRRADIATION, JAPAN
- Vol. 3 (1) , 184-191
- https://doi.org/10.5986/jrafi.3.184
Abstract
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