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Control of lipid oxidation in cooked meats by combinations of antioxidants and chelators
Home
Publications
Control of lipid oxidation in cooked meats by combinations of antioxidants and chelators
Control of lipid oxidation in cooked meats by combinations of antioxidants and chelators
FS
F. Shahidi
F. Shahidi
LR
L.J. Rubin
L.J. Rubin
DW
D.F. Wood
D.F. Wood
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1 January 1987
journal article
research article
Published by
Elsevier BV
in
Food Chemistry
Vol. 23
(2)
,
151-157
https://doi.org/10.1016/0308-8146(87)90009-4
Abstract
No abstract available
Cited by 25 articles