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Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels

✍ Scribed by A.J. Butler; D.K. Larick

Book ID: 118407234
Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 812 KB
Volume: 35
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(93)90041-f

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