Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat

Published 2013 View Full Article

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Title
Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 3, Pages 1171-1176
Publisher
Elsevier BV
Online
2013-11-10
DOI
10.1016/j.meatsci.2013.11.007

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