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Peach skin powder inhibits oxidation in cooked turkey meat

Y Zhang1, I Han1, W C Bridges2

  • 1Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634.

Poultry Science
|June 3, 2016
PubMed

Keywords:
antioxidantground turkeylipid oxidationpeach skinshelf life

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