Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef

✍ Scribed by T. Sakai; D.M.S. Munasinghe; M. Kashimura; K. Sugamoto; S. Kawahara

• Book ID: 117496787
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 131 KB
• Volume: 66
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(03)00138-4