Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat
V.Kesava Rao, B.N. Kowale, N.P. Babu, G.S. BishtVolume:
43
Year:
1996
Language:
english
Pages:
186
DOI:
10.1016/0309-1740(96)84589-x
File:
PDF, 521 KB
english, 1996