Effect of antioxidants addition on the quality of Polish raw sausages Lipids oxidation changes and their influence on the proteins digestibility,Einfluss ausgewählter Antioxidantien auf die Qualität von Rohwurst Veränderungen des Fettoxidationsgrades und deren Einfluss auf den Nährwert der Proteine

Published in 2007 by J. Pyrcz, M. Hěś , R. Kowalski, J. Korczak

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