Research Article

Citations for "Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi"

Citation to this article as recorded by Crossref logo

Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products
Antioxidants Vol. 8, Issue 10, 486, 2019

Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

©  2022 Science Alert. All Rights Reserved