Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork.
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Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
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2004年论文
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2004年论文
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name
Comparison of antioxidant effe ...... in raw and cooked ground pork.
@en
Comparison of antioxidant effe ...... in raw and cooked ground pork.
@nl
type
label
Comparison of antioxidant effe ...... in raw and cooked ground pork.
@en
Comparison of antioxidant effe ...... in raw and cooked ground pork.
@nl
prefLabel
Comparison of antioxidant effe ...... in raw and cooked ground pork.
@en
Comparison of antioxidant effe ...... in raw and cooked ground pork.
@nl
P1433
P1476
Comparison of antioxidant effe ...... in raw and cooked ground pork.
@en
P2093
Daren P Cornforth
Preetha Jayasingh
P356
10.1016/S0309-1740(03)00018-4
P577
2004-01-01T00:00:00Z