Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine
- 1 September 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (5), 1179-1181
- https://doi.org/10.1111/j.1365-2621.1991.tb04728.x
Abstract
No abstract availableKeywords
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