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Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

✍ Scribed by Lindsey Haak; Katleen Raes; Stefaan De Smet

Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
571 KB
Volume
89
Category
Article
ISSN
0022-5142

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