The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 55 |
| Issue number | 1 |
| Pages (from-to) | 41-47 |
| Number of pages | 7 |
| ISSN | 0308-8146 |
| Publication status | Published - 1996 |
ID: 7702915