Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C
- 12 December 2002
- journal article
- Published by Elsevier in Meat Science
- Vol. 64 (1) , 13-17
- https://doi.org/10.1016/s0309-1740(02)00131-6
Abstract
No abstract availableKeywords
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