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Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

✍ Scribed by E.Aida Peña-Ramos; Youling L Xiong

Book ID: 117496577
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 133 KB
Volume: 64
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(02)00187-0

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