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Ingredients in Meat Products pp 291–300Cite as

Antioxidants

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Authors and Affiliations

  1. Food Science Program, University of Missouri, Columbia, Missouri, USA

    Ingolf U. Grón

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  1. Ingolf U. Grón
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Editors and Affiliations

  1. Meat Science Research, Research, Development & Quality Kraft Foods Inc., 910 Mayer Avenue, Madison, Wisconsin, 53704, USA

    Rodrigo Tarté

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Grón, I.U. (2009). Antioxidants. In: Tarté, R. (eds) Ingredients in Meat Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71327-4_13

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