Influence of storage temperature and duration on lipid and...

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

Huang, Li, Xiong, Youling L., Kong, Baohua, Huang, Xiangang, Li, Jing
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Volume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.04.034
Date:
October, 2013
File:
PDF, 318 KB
english, 2013
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