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Lipid oxidation in complex food systems:initiation and coupling with other quality changes
- Source :
- Skibsted , L H 2000 , ' Lipid oxidation in complex food systems : initiation and coupling with other quality changes ' , Czech journal of food science , vol. 18 , pp. 5-7 .
- Publication Year :
- 2000
Details
- Database :
- OAIster
- Journal :
- Skibsted , L H 2000 , ' Lipid oxidation in complex food systems : initiation and coupling with other quality changes ' , Czech journal of food science , vol. 18 , pp. 5-7 .
- Notes :
- English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1322554648
- Document Type :
- Electronic Resource