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The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product

✍ Scribed by Nigel P Brunton; Denis A Cronin; Frank J Monahan

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 104 KB
Volume: 82
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.1150

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