Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability

标题
Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability
作者
关键词
-
出版物
MEAT SCIENCE
Volume 85, Issue 4, Pages 613-619
出版商
Elsevier BV
发表日期
2010-03-22
DOI
10.1016/j.meatsci.2010.03.012

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