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The effect of tenderizing acids on linoleic acid oxidation during marination of pork

✍ Scribed by Toomik, Peeter; Lepp, Kristina; Lepasalu, Lembit; Püssa, Tõnu


Book ID
119323674
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
342 KB
Volume
92
Category
Article
ISSN
0309-1740

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