✦ LIBER ✦
Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride
✍ Scribed by Luis Martínez; Irene Cilla; José A Beltrán; Pedro Roncalés
- Publisher
- John Wiley and Sons
- Year
- 2006
- Tongue
- English
- Weight
- 170 KB
- Volume
- 86
- Category
- Article
- ISSN
- 0022-5142
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