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Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat
Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E., Aktaş, N.Volume:
80
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.13009
Date:
October, 2015
File:
PDF, 1.03 MB
english, 2015