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Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

✍ Scribed by T.L McCarthy; J.P. Kerry; J.F. Kerry; P.B. Lynch; D.J. Buckley

Book ID: 117496185
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 135 KB
Volume: 58
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(00)00129-7

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