Effects of Tomato Powder on Color, Lipid Oxidation and Sensory Properties of Comminuted Meat Products

Published 2012 View Full Article

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Title
Effects of Tomato Powder on Color, Lipid Oxidation and Sensory Properties of Comminuted Meat Products
Authors
Keywords
-
Journal
JOURNAL OF FOOD QUALITY
Volume 35, Issue 5, Pages 323-330
Publisher
Wiley
Online
2012-08-29
DOI
10.1111/j.1745-4557.2012.00457.x

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