The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties
- 21 January 2003
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 81 (2) , 175-187
- https://doi.org/10.1016/s0308-8146(02)00410-7
Abstract
No abstract availableKeywords
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