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Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability

✍ Scribed by Cheng, Jen-Hua; Wang, Shu-Tai; Ockerman, Herbert W

Book ID: 120585213
Publisher: John Wiley and Sons
Year: 2013
Tongue: English
Weight: 73 KB
Volume: 93
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.6124

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