EFFECTS OF ADDED CRUDE GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF COMMON CARP (CYPRINUS CARPIO L.) AND CATFISH (CLARIAS GARIEPINUS BURCHELL) DURING REFRIGERATED STORAGE

Author: DEMBELE S.   WANG D.F.   YU L.N.   SUN J.P.   DONG S.Y.  

Publisher: Blackwell Publishing

ISSN: 1046-0756

Source: Journal of Muscle Foods, Vol.21, Iss.4, 2010-10, pp. : 738-756

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