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Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid

✍ Scribed by E Zanardi; E Novelli; G.P Ghiretti; R Chizzolini

Book ID: 117497518
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 129 KB
Volume: 55
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(99)00140-0

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