Cite
HARVARD Citation
Overholt, M. et al. (2016). Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. Lebensmittel-Wissenschaft + Technologie =. pp. 890-896. [Online].
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Overholt, M. et al. (2016). Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. Lebensmittel-Wissenschaft + Technologie =. pp. 890-896. [Online].