Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring Muscle
- 1 September 1984
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 49 (5), 1392-1393
- https://doi.org/10.1111/j.1365-2621.1984.tb14998.x
Abstract
No abstract availableKeywords
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