Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
- 1 September 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (5), 1193-1197
- https://doi.org/10.1111/j.1365-2621.1989.tb05952.x
Abstract
No abstract availableKeywords
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