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The effect of tenderizing acids on linoleic acid oxidation during marination of pork

✍ Scribed by Toomik, Peeter; Lepp, Kristina; Lepasalu, Lembit; Püssa, Tõnu

Book ID: 119323674
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 342 KB
Volume: 92
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2012.06.016

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