Cite
MLA Citation
Stina C.M. Burri et al.. “Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system.” Meat science, vol. 162, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100099354228.0x000027
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Stina C.M. Burri et al.. “Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system.” Meat science, vol. 162, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100099354228.0x000027