Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage
Stephanie A Coronado, Graham R Trout, Frank R Dunshea, Nagendra P ShahVolume:
62
Year:
2002
Language:
english
DOI:
10.1016/s0309-1740(01)00226-1
File:
PDF, 154 KB
english, 2002