✦ LIBER ✦
Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage
✍ Scribed by Stephanie A Coronado; Graham R Trout; Frank R Dunshea; Nagendra P Shah
- Book ID
- 117496411
- Publisher
- Elsevier Science
- Year
- 2002
- Tongue
- English
- Weight
- 154 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0309-1740
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