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Effect of dietary variation, with respect to energy and crude protein levels, on the oxidative rancidity exhibited by frozen porcine muscles
John E. Owen, Ralston A. Lawrie, Brian HardyVolume:
26
Year:
1975
Language:
english
Pages:
11
DOI:
10.1002/jsfa.2740260105
File:
PDF, 619 KB
english, 1975