Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork Tissue
- 1 November 1968
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 33 (6), 555-561
- https://doi.org/10.1111/j.1365-2621.1968.tb09073.x
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
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