Publication | Open Access
Effect of Graded Levels of Lemongrass (Cymbopogon citratus) on Oxidative Stability of Raw or Cooked Pork Patties
19
Citations
17
References
2010
Year
Food ChemistryAgricultural ChemistryFood AnalysisAgricultural EconomicsGraded LevelsFood QualityCooked Pork PattiesCymbopogon CitratusHealth Sciences
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