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Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage
García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Ordoñez, J. A., León-Camacho, M.Volume:
65
Language:
english
Journal:
Grasas y Aceites
DOI:
10.3989/gya.0465141
Date:
December, 2014
File:
PDF, 171 KB
english, 2014