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Effect of Cooking Method and Ethanolic Tocopherol on...

Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)

Todd M. Wills, Christina A. Mireles Dewitt, Halldor Sigfusson, Danielle Bellmer
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Volume:
71
Year:
2006
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2006.tb15604.x
File:
PDF, 478 KB
english, 2006
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