The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs

Published 2013 View Full Article

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Title
The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 148, Issue -, Pages 276-283
Publisher
Elsevier BV
Online
2013-10-22
DOI
10.1016/j.foodchem.2013.10.054

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