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Effect of turmeric powder and ascorbic acid on quality and oxidative stability of rabbit burgers
Effect of turmeric powder and ascorbic acid on quality and oxidative stability of rabbit burgers
2014
Simone Mancini
Giovanna Preziuso
A. Dal Bosco
Filippo Fratini
Gisella Paci
Keywords:
Biochemistry
Oxidative phosphorylation
Chemistry
ascorbic acid
Food science
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