Impact of Added Encapsulated Phosphate Level on Lipid...

Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat

Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E., Bilecen, D.
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Volume:
81
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.13205
Date:
February, 2016
File:
PDF, 1.19 MB
english, 2016
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