Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy

  1. Guillén, M.D.
  2. Cabo, N.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2004

Alea: 66

Zenbakia: 3

Orrialdeak: 647-657

Mota: Artikulua

DOI: 10.1016/S0309-1740(03)00185-2 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus