Effects of Different End‐Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|10|C2161-C2169

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.10, 2015-10, pp. : C2161-C2169

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