Effects of pork meat cut and packaging type on lipid oxidation and oxidativa products during refrigerated storage (8ºC)
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 73, no. 3 (2008), p. C127-134 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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