Zeitschriftenaufsatz
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2020
Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts.
Autor:in
Bak, KH; Rankin, SA; Richards, MP
Dokumententyp
Originalarbeit
CC Lizenz
CCBY
Open Access Type
Hybrid
ISSN/eISSN
0950-5423 - 1365-2621
10.1111/ijfs.14574