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[ACS Symposium Series] Lipid Oxidation in Food Volume 500 || Chemical and Sensory Evaluation of Flavor in Untreated and Antioxidant-Treated Meat
St. Angelo, Allen J.Volume:
10.1021/bk
Year:
1992
Language:
english
DOI:
10.1021/bk-1992-0500.ch009
File:
PDF, 1.67 MB
english, 1992