THE EFFECT OF GRAPE SEED AND SKIN EXTRACTS ON OXIDATIVE AND COLOR STABILITY OF MINCED PORK MEAT.
| Autor: | Ivanov, Yavor1, Godjevargova, Tzonka1 godjevargova@yahoo.com |
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| Zdroj: | Journal of Chemical Technology & Metallurgy. 2024, Vol. 59 Issue 4, p797-803. 7p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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