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The effect of tenderizing acids on linoleic acid oxidation during marination of pork

Peeter Toomik1, Kristina Lepp, Lembit Lepasalu

  • 1Department of Food Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia.

Meat Science
|July 6, 2012
PubMed

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