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Prediction of oxidation in ground beef meatballs made with citrus fiber by fourier transform infrared spectroscopy
Prediction of oxidation in ground beef meatballs made with citrus fiber by fourier transform infrared spectroscopy
2016
A. Gedikoğlu
M. Lin
A. D. Clarke
Keywords:
Chemistry
Food science
Fiber
Fourier transform infrared spectroscopy
Nuclear magnetic resonance
Analytical chemistry
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