Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

Published 2009 View Full Article

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Title
Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 89, Issue 8, Pages 1360-1365
Publisher
Wiley
Online
2009-05-05
DOI
10.1002/jsfa.3595

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