Published in
Elsevier, Meat Science, 2(92), p. 139-143, 2012
DOI: 10.1016/j.meatsci.2012.04.025
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The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats
Journal article published in 2012 by
Marzanna Hęś 
,
Katarzyna Waszkowiak,
Krystyna Szymandera-Buszka
,
Katarzyna Waszkowiak,
Krystyna Szymandera-Buszka
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