Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties
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Published:2003-01
Issue:1
Volume:63
Page:1-8
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ISSN:0309-1740
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Container-title:Meat Science
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language:en
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Short-container-title:Meat Science
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5. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light;Chen;Journal of American Oil Chemists Society,1998
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