IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

EFFECTS OF CHELATING AGENTS ON LIPID OXIDATION, PH, AND COLOR CHANGE IN REDUCED SODIUM AND LOW-FAT PORK PATTIES

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Shu-Tai Wang1 and Jen-Hua Cheng2

Abstract

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