DEVELOPMENT OF LIPID OXIDATION AND INACTIVATION OF...

Journal of Food Lipids 1994 Vol. 1; Iss. 4

DEVELOPMENT OF LIPID OXIDATION AND INACTIVATION OF ANTIOXIDANT ENZYMES IN COOKED PORK AND BEEF

LONGYUAN. MEI, ANDREA D. CRUM, ERIC A. DECKER
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Volume:
1
Year:
1994
Language:
english
Pages:
11
DOI:
10.1111/j.1745-4522.1994.tb00252.x
File:
PDF, 527 KB
english, 1994
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