| 标题 |
Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss |
| 网址 | |
| DOI | |
| 其它 |
期刊:Meat Science 作者:B. Kılıç; A. Şimşek; J.R. Claus; E. Atılgan 出版日期:2014-02-01 |
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(2025-6-4)