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Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

  • Mitsuru Mitsumoto
  • , Michael N. O'Grady
  • , Joe P. Kerry
  • , D. Joe Buckley
  • National Agriculture and Food Research Organization

Research output: Contribution to journal › Article › peer-review

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