Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

Published 2009 View Full Article

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Title
Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 83, Issue 3, Pages 492-498
Publisher
Elsevier BV
Online
2009-06-22
DOI
10.1016/j.meatsci.2009.06.031

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