✦ LIBER ✦
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
✍ Scribed by Bolumar, Tomas; Andersen, Mogens L.; Orlien, Vibeke
- Book ID
- 122177409
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 553 KB
- Volume
- 150
- Category
- Article
- ISSN
- 0308-8146
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