Lipid Oxidation in Cooked Turkey as Affected by Added Antioxidant Enzymes
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 726–728, July 1996
How to Cite
LEE, S.K., MEI, L. and DECKER, E.A. (1996), Lipid Oxidation in Cooked Turkey as Affected by Added Antioxidant Enzymes. Journal of Food Science, 61: 726–728. doi: 10.1111/j.1365-2621.1996.tb12190.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 12/23/95; revised 3/3/96; accepted 3/15/96.
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