Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system
- 31 May 2011
- journal article
- research article
- Published by Elsevier BV in Meat Science
- Vol. 88 (1), 139-144
- https://doi.org/10.1016/j.meatsci.2010.12.014
Abstract
No abstract availableKeywords
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