Effect of dietary vitamin E, fishmeal and wood and liquid...

Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage

Stephanie A Coronado, Graham R Trout, Frank R Dunshea, Nagendra P Shah
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Volume:
62
Year:
2002
Language:
english
DOI:
10.1016/s0309-1740(01)00226-1
File:
PDF, 154 KB
english, 2002
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