✦ LIBER ✦
Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages
✍ Scribed by E. Muguerza; D. Ansorena; J.G. Bloukas; I. Astiasarán
- Book ID
- 108825198
- Publisher
- Institute of Food Technologists
- Year
- 2003
- Tongue
- English
- Weight
- 123 KB
- Volume
- 68
- Category
- Article
- ISSN
- 0022-1147
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