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Effects of Tomato Powder on Color,Lipid Oxidation and Sensory Properties of Comminuted Meat Products |
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| Authors: | Monika Modzelewska‐Kapituła |
| Affiliation: | Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, , 10‐718 Olsztyn, Poland |
| Abstract: | |
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