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
- Egileak:
- M.D. Guillén, N. Cabo
- Urtea:
- 2004
- Aldizkaria:
- Meat Science
- Liburukia:
- 66
- Hasierako orria - Amaierako orria:
- 647 - 657