USE OF CHEMICAL COMPOUNDS AND A ROSEMARY SPICE EXTRACT IN QUALITY MAINTENANCE OF DEBONED POULTRY MEAT
- 1 September 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6), 1080-1081
- https://doi.org/10.1111/j.1365-2621.1973.tb02155.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960