Colour stability and vitamin E content of fresh and processed pork
E Zanardi, E Novelli, G.P Ghiretti, V Dorigoni, R ChizzoliniVolume:
67
Year:
1999
Language:
english
Pages:
9
DOI:
10.1016/s0308-8146(99)00114-4
File:
PDF, 171 KB
english, 1999