Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. (Q42725074)
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scientific article published on May 2001
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. |
scientific article published on May 2001 |
Statements
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties (English)
T L M C Carthy
J P Kerry
J F Kerry
P B Lynch