Changes in lipid composition and fatty acid profile of...

Food Chemistry 2006 Vol. 94; Iss. 4

Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation

Wonnop Visessanguan, Soottawat Benjakul, Siriporn Riebroy, Mongkol Yarchai, Wanaporn Tapingkae
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Volume:
94
Year:
2006
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2004.11.051
File:
PDF, 170 KB
english, 2006
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