✦ LIBER ✦
Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat
✍ Scribed by M. Rosario Ramírez; Ramón Cava
- Book ID
- 116725610
- Publisher
- Elsevier Science
- Year
- 2005
- Tongue
- English
- Weight
- 230 KB
- Volume
- 38
- Category
- Article
- ISSN
- 1096-1127
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