Effect of Different Cooking Methods on Lipid Oxidation and Microbial Quality of Vacuum-Packaged Emulsion Products from Chicken
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00740.x/fullpdf
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