Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
2009 ◽
Vol 37
(1-4)
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pp. 881-891
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1988 ◽
Vol 47
(3)
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pp. 397-405
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1980 ◽
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1984 ◽
Vol 26
(4)
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pp. 255-267
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2003 ◽
Vol 23
(7)
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pp. 1224-1230
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Keyword(s):
1970 ◽
Vol 35
(1)
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pp. 96-102
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