Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat

标题
Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 228, Issue 3, Pages 433-440
出版商
Springer Nature
发表日期
2008-09-19
DOI
10.1007/s00217-008-0950-7

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