Publication | Closed Access
Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries
100
Citations
41
References
2003
Year
Food ChemistryNutritionFood AnalysisFood PreservationPoultry FarmingFood EngineeringFood ProcessingChicken SlurriesPublic HealthFood QualityPoultry ScienceFood TechnologyFood SafetyOxidative StressHealth Sciences
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