Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork
- 31 January 2012
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 90 (1), 170-175
- https://doi.org/10.1016/j.meatsci.2011.06.022
Abstract
No abstract availableKeywords
Funding Information
- National Science & Technology Support Program (2007BAD51B06)
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