Minimizing rancidity in muscle foods

Minimizing rancidity in muscle foods

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Detalles Bibliográficos
Publicado en:	Food Technology
Autor principal:	DECKER, Eric A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Food Technology v. 52, no. 10 (1998), p. 54-59
Materias:	Alimentos Industria alimentaria Carne Músculos Rancidez Oxidación Procesamiento Oxidantes Antioxidantes
Publicación relacionada:	Contenido en: Food Technology

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