Lipid degradation in pork during warmed-over flavour development
- 1 December 1985
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 18 (4), 316-322
- https://doi.org/10.1016/s0315-5463(85)71965-7
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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