Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork
- 30 June 2012
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 91 (2), 137-141
- https://doi.org/10.1016/j.meatsci.2012.01.006
Abstract
No abstract availableKeywords
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