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The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats

Marzanna Hęś1, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka

  • 1Department of Food Service and Catering, Poznań University of Life Sciences, 60-624 Poznań, Poland. marzahes@up.poznan.pl

Meat Science
|May 22, 2012
PubMed

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