Alternative Antioxidants for Preservation The influence of post mortem additon of tocopherol and tea catechins tc on antioxidative stability in cooked turkey breast patties
Articles > Article · 2004
Authors: ÖZLEM TOKUŞOĞLU, Hatice BASMACIOĞLU MALAYOĞLU
Fleischwırtschaft International Journal for Meat Production and Meat Processing, Refereed Journals of Other Institutions, International, Scopus, 2004, vol 2, pp 92-94