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Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

✍ Scribed by D.U. Ahn; D.G. Olson; C. Jo; X. Chen; C. Wu; J.I. Lee


Book ID
117497192
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
933 KB
Volume
49
Category
Article
ISSN
0309-1740

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