The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey (Q57237471)

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The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey
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    The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey (English)
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    Lone Bruun-Jensen
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    Ib M. Skovgaard
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    Esben Agerbo Madsen
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    Leif H. Skibsted
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    Grete Bertelsen
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    January 1996
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    55
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    1
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    41-47
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