Antioxidative Activity of Maillard Reaction Products in Cooked Ground Beef, Sensory and TBA Values
- 1 March 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (2) , 234-236
- https://doi.org/10.1111/j.1365-2621.1995.tb05644.x
Abstract
No abstract availableKeywords
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