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Effects of oleoresin–tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties

DOI

40

Citations

17

References

2006

Year

Ki‐Chang Nam, K.Y. Ko, Byungrok Min, Hesham Ismail, E.J. Lee, Joseph C. Cordray, Dong Uk Ahn
Meat Science

References

YearCitations

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