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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Antioxidant activity of carnosine in cooked ground pork

E A Decker1, A D Crum

  • 1412 Garrigus Bldg., Food Science Section, Department of Animal Sciences, University of Kentucky, Lexington, Kentucky 40546-0215, USA.

Meat Science
|November 9, 2011
PubMed

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