EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE

Author： SUN W.Q.   ZHANG Y.J.   ZHOU G.H.   XU X.L.   PENG Z.Q.  

Publisher： Blackwell Publishing

ISSN： 1046-0756

Source： Journal of Muscle Foods, Vol.21, Iss.4, 2010-10, pp. : 722-737

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