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Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
J.M. Broncano, M.J. Petrón, V. Parra, M.L. TimónVolume:
83
Year:
2009
Language:
english
DOI:
10.1016/j.meatsci.2009.06.021
File:
PDF, 307 KB
english, 2009