✦ LIBER ✦
Lipid Oxidation and Warmed-Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron
✍ Scribed by D.K. MILLER; V.L. SMITH; J. KANNER; D.D. MILLER; H.T. LAWLESS
- Book ID
- 108820349
- Publisher
- Institute of Food Technologists
- Year
- 1994
- Tongue
- English
- Weight
- 874 KB
- Volume
- 59
- Category
- Article
- ISSN
- 0022-1147
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