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Hexanal as a marker of oxidation flavour in sliced and...

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  • Hexanal as a marker of oxidation flavour in sliced and...

Hexanal as a marker of oxidation flavour in sliced and uncured deli‐turkey with and without phosphates using rosemary extracts

Bak, Kathrine Holmgaard, Rankin, Scott, Richards, Mark P.
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14574
Date:
March, 2020
File:
PDF, 8.08 MB
english, 2020
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