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About this Agricultural and Biological Sciences article
Sodium Chloride or Heme Protein Induced Lipid Oxidation in Raw, Minced Chicken Meat and Beef by Gheisari, H.R.; MÃ ̧ller, J.K.S.; Adamsen, Ch.E.; Skibsted, L.H. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Gheisari, H.R.; MÃ ̧ller, J.K.S.; Adamsen, Ch.E.; Skibsted, L.H.
- Publisher
- Czech Academy of Agricultural Sciences; Prague: Czech Academy of Agricultural Sciences, 2001- (ISSN 1212-1800)
- Published
- 2010
- Field
- Agricultural and Biological Sciences (Life Sciences)
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