OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL1
- 1 March 2001
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 24 (1), 17-26
- https://doi.org/10.1111/j.1745-4557.2001.tb00587.x
Abstract
No abstract availableKeywords
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