Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

✍ Scribed by Delgado-Pando, G.; Cofrades, S.; Ruiz-Capillas, C.; Triki, M.; Jiménez-Colmenero, F.

• Book ID: 119323693
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 218 KB
• Volume: 92
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2012.06.035