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                                       Details for article 2 of 12 found articles
 
 
  Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation
 
 
Title: Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation
Author: Tang, Shuze
Kerry, Joe P
Sheehan, David
Buckley, D.Joe
Morrissey, Patrick A
Appeared in: Food research international
Paging: Volume 34 (2001) nr. 8 pages 7 p.
Year: 2001
Contents:
Publisher: Elsevier Science Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 2 of 12 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands