| Original language | English |
|---|---|
| Pages (from-to) | 279 |
| Journal | J. Food Proc. Pres. |
| Volume | 1 |
| State | Published - 1977 |
Inhibition of warmed over flavor in retorted turkey by antioxidants formed during processing.
M A Einerson, G A Reineccius
Research output: Contribution to journal › Article › peer-review
20
Scopus
citations