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Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids

✍ Scribed by S. Lee; C. Faustman; D. Djordjevic; H. Faraji; E.A. Decker

Book ID: 116736625
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 196 KB
Volume: 72
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2005.05.022

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