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Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef
Saumya Dwivedi, Mihir N. Vasavada, Daren CornforthVolume:
71
Year:
2006
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2006.tb12381.x
File:
PDF, 950 KB
english, 2006