INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY BY ANTIOXIDANTS FORMED DURING PROCESSING
- 1 October 1977
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 1 (4), 279-291
- https://doi.org/10.1111/j.1745-4549.1977.tb00331.x
Abstract
No abstract availableKeywords
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