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Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

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Authors: Haizhou Wu, Sung Yong Park, Mark P. Richards

Journal: Food Chemistry X

Published: 13 October 2022 · Vol. 16, 100480

Licence: CC BY

Article: Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

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