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Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties
✍ Scribed by Carmine Summo; Francesco Caponio; Vito Michele Paradiso; Antonella Pasqualone; Tommaso Gomes
- Book ID
- 116737806
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 538 KB
- Volume
- 84
- Category
- Article
- ISSN
- 0309-1740
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