Concepedia

Publication | Closed Access

Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef

DOI

30

Citations

23

References

2003

Year

Tadashi Sakai, D.M.S. Munasinghe, M Kashimura, Kazuhiro Sugamoto, Satoshi Kawahara
Meat Science

References

YearCitations

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