Cite
HARVARD Citation
Yi, G. et al. (2015). Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour. Food chemistry. pp. 563-571. [Online].
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Yi, G. et al. (2015). Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour. Food chemistry. pp. 563-571. [Online].