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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 2 of 12 found articles
| 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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