Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
ISSN: 0309-1740
Argitalpen urtea: 2004
Alea: 67
Zenbakia: 2
Orrialdeak: 237-244
Mota: Artikulua
ISSN: 0309-1740
Argitalpen urtea: 2004
Alea: 67
Zenbakia: 2
Orrialdeak: 237-244
Mota: Artikulua