Effect of incorporation of dietary polyunsaturated fatty...

Meat Science 1998 Vol. 49; Iss. 4

Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami

N. Warnants, M.J. Van Oeckel, Ch.V. Boucqué
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Volume:
49
Year:
1998
Language:
english
DOI:
10.1016/s0309-1740(98)00011-4
File:
PDF, 840 KB
english, 1998
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