Effect of γ‐Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef
- 1 October 2003
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 68 (8), 2423-2429
- https://doi.org/10.1111/j.1365-2621.2003.tb07040.x
Abstract
No abstract availableKeywords
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