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The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material

✍ Scribed by Carmine Summo; Francesco Caponio; Maria Teresa Bilancia

Publisher: John Wiley and Sons
Year: 2005
Tongue: English
Weight: 114 KB
Volume: 85
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2092

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