Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers

Published 2011 View Full Article

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Title
Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 10, Pages 2238-2243
Publisher
Elsevier BV
Online
2011-07-24
DOI
10.1016/j.lwt.2011.07.003

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