Aroma, Color, and Lipid Oxidation of Turkey Muscle Emulsions
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 393-396
- https://doi.org/10.1111/j.1365-2621.1982.tb10088.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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