Minimizing rancidity in muscle foods

Food Technology

Volumn 52, Issue 10, 1998, Pages 54-59

  Decker, Eric A ^a   Xu, Zhimin ^b  

^a FT ^*

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002245012     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (53)

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