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Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids

✍ Scribed by Diana Martin; Teresa Antequera; Elena Muriel; Trinidad Perez-Palacios; Jorge Ruiz

Book ID: 116737560
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 193 KB
Volume: 81
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2008.10.010

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