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
Année de publication: 2004
Volumen: 67
Número: 2
Pages: 237-244
Type: Article
ISSN: 0309-1740
Année de publication: 2004
Volumen: 67
Número: 2
Pages: 237-244
Type: Article