✦ LIBER ✦
Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis
✍ Scribed by Sandra P. O’Dwyer, David O’Beirne…
- Book ID
- 120754951
- Publisher
- Springer
- Year
- 2013
- Tongue
- English
- Weight
- 435 KB
- Volume
- 237
- Category
- Article
- ISSN
- 0044-3026
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