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OXIDATIVE STABILITY, COOKING YIELD AND TEXTURE OF PORK TREATED WITH A LOW-SODIUM SALT
M. WETTASINGHE, F. SHAHIDIVolume:
8
Year:
1997
Language:
english
Pages:
10
DOI:
10.1111/j.1745-4573.1997.tb00726.x
File:
PDF, 433 KB
english, 1997