Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats

标题
Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 6, Pages C439-C446
出版商
Wiley
发表日期
2008-06-16
DOI
10.1111/j.1750-3841.2008.00805.x

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