THE EFFECT OF THE NONABSORBABLE ANTIOXIDANT, ANOXOMER, ON THE STABILITY OF WHITE AND DARK CHICKEN EMULSION STORED AT -27`C FOR UP TO 36 CHICKEN EMULSION STORED AT -27`C FOR UP TO 36

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Saudi Digital Library

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https://drepo.sdl.edu.sa/handle/20.500.14154/61340

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SACM - United States of America

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