High pressure effects on lipid oxidation in rendered pork fat and minced pork

High pressure effects on lipid oxidation in rendered pork fat and minced pork

Bibliographic Details
Main Author: Bee, Cheah Poh
Published: University of Reading 1996
Subjects:
664
Meat quality
Online Access:http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320189

Internet

http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320189

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