Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures

  1. Echarte, M.
  2. Ansorena, D.
  3. Astiasaran, I.
Revue:
Journal of Food Protection

ISSN: 0362-028X

Année de publication: 2001

Volumen: 64

Número: 7

Pages: 1062-1066

Type: Article

DOI: 10.4315/0362-028X-64.7.1062 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus