Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08620.x/fullpdf
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1. Organic Acids as Tenderizers of Collagen in Restructured Beef
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3. ANTIOXIDANT ACTIVITY OF SOYBEAN FLOUR AND DERIVATIVES?A REVIEW
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