Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. [electronic resource]

By: Contributor(s): Producer: 20121002Description: 45-52 p. digitalISSN:
  • 0309-1740
Online resources: In: Meat science vol. 58
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Publication Type: Journal Article

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