Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries
- 31 March 2004
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 66 (3), 719-725
- https://doi.org/10.1016/j.meatsci.2003.07.004
Abstract
No abstract availableKeywords
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