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Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef

T Sakai1, D M S Munasinghe, M Kashimura

  • 1Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, Miyazaki University; Miyazaki-shi, Miyazaki 889-2192, Japan.

Meat Science
|November 9, 2011
PubMed

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