Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef

Author： Sakai T. Munasinghe D.M.S. Kashimura M. Sugamoto K. Kawahara S.

Publisher： Elsevier

ISSN： 0309-1740

Source： Meat Science, Vol.66, Iss.4, 2004-04, pp. : 789-792

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