Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure

Published 2013 View Full Article

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Title
Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure
Authors
Keywords
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Journal
MEAT SCIENCE
Volume 95, Issue 1, Pages 8-13
Publisher
Elsevier BV
Online
2013-04-17
DOI
10.1016/j.meatsci.2013.04.005

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