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

标题
Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat
作者
关键词
-
出版物
MEAT SCIENCE
Volume 96, Issue 3, Pages 1171-1176
出版商
Elsevier BV
发表日期
2013-11-10
DOI
10.1016/j.meatsci.2013.11.007

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