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EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE

✍ Scribed by W.Q. SUN; Y.J. ZHANG; G.H. ZHOU; X.L. XU; Z.Q. PENG

Book ID: 111344060
Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 94 KB
Volume: 21
Category: Article
ISSN: 1046-0756
DOI: 10.1111/j.1745-4573.2010.00215.x

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