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Sulfurous Off-Flavor Formation and Lipid Oxidation in Heat-Sterilized Meat in Trays

✍ Scribed by S. LANGOURIEUX; F.E. ESCHER

Book ID: 108821602
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 125 KB
Volume: 63
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1998.tb15821.x

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