Rates of Cholesterol Ester Formation During Storage of...

International Journal of Food Properties 2004 / 12 Vol. 7; Iss. 2

Rates of Cholesterol Ester Formation During Storage of Anchovy ( Engraulis capensis ) at Various Temperatures

de Koning, Adrianus J.
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Volume:
7
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1081/JFP-120030040
Date:
December, 2004
File:
PDF, 113 KB
english, 2004
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