Oxygen Availability Affects Prooxidant Catalyzed Lipid Oxidation of Cooked Turkey Patties
- 1 March 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (2), 278-282
- https://doi.org/10.1111/j.1365-2621.1993.tb04255.x
Abstract
No abstract availableKeywords
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