Cite
HARVARD Citation
Riazi, F. et al. (2018). Corrigendum to "Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems" [Meat Sci. (121) (2016) 350–358]. Meat science. pp. 189-. [Online].
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Riazi, F. et al. (2018). Corrigendum to "Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems" [Meat Sci. (121) (2016) 350–358]. Meat science. pp. 189-. [Online].