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Effect of Phosphatidic Acid and Phosphatidylserine on Lipid Oxidation in Beef Homogenate During Storage and in Emulsified Sardine Oil

✍ Scribed by C.D. Dacaranhe; J. Terao

Book ID: 108823389
Publisher: Institute of Food Technologists
Year: 2001
Tongue: English
Weight: 186 KB
Volume: 66
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2001.tb16121.x

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