Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat

出版年份 2012 全文链接

标题

作者

关键词

出版物

Volume 92, Issue 1, Pages 243-249

出版商

Oxford University Press (OUP)

发表日期

2012-12-15

DOI

10.3382/ps.2012-02409

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