Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids

Lee, S. ; Faustman, C. ; Djordjevic, D. ; Faraji, H. ; Decker, E.A.

Meat science, 2006, Vol.72 (1), p.18-24 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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