Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts. [electronic resource]

By: Contributor(s): Producer: 20170317Description: 1433-1442 p. digitalISSN:
  • 1740-0929
Subject(s): Online resources: In: Animal science journal = Nihon chikusan Gakkaiho vol. 87
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Publication Type: Journal Article

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