Effects of dietary fat and vitamin E content on lipid and protein oxidation in turkey meat homogenates after a chemical induction
1998
Gatellier, Philippe | Mercier, Yvan | Rémignon, Hervé | Renerre, Michel
Bibliographic information
Other Subjects
[info] computer science [cs]; [spi.gproc] engineering sciences [physics]; Chemical and process engineering
Language
English
Type
Commentary
Source
44. International Congress of Meat Science and Technology
2021-03-15
AGRIS AP
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