Effect of dietary variation, with respect to energy and crude protein levels, on the oxidative rancidity exhibited by frozen porcine muscles
- 1 January 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (1), 31-41
- https://doi.org/10.1002/jsfa.2740260105
Abstract
No abstract availableThis publication has 30 references indexed in Scilit:
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