The effect of phytic acid on oxidative stability of raw and cooked meat

Food Chemistry - Tập 101 Số 3 - Trang 1041-1045 - 2007
Bożena Stodolak1, Anna Starzyńska–Janiszewska1, Marcin Czyszczoń1, Krzysztof Żyła1
1Department of Food Biotechnology, Faculty of Food Technology, Agricultural University of Cracow, 31-149 Kraków, ul. Balicka 122, Poland

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