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Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability
Diana Martin, Jorge Ruiz, Riitta Kivikari, Eero PuolanneVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2008.01.014
File:
PDF, 191 KB
english, 2008