Inicio  /  POULTRY SCIENCE  /  Vol: 82 Núm: 5 Par: 0 (2003)  /  Artículo
ARTÍCULO
TITULO

Use of Double Packaging and Antioxidant Combinations to Improve Color, Lipid Oxidation, and Volatiles of Irradiated Raw and Cooked Turkey Breast Patties

Nam    
K. C. Ahn    
D. U.    

Resumen

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