Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation‐xylenol orange method
Author:
Affiliation:
1. Nutrition and Food Science Department – XaRTA – INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800230
Reference37 articles.
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