Gallardo, E., Lipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.), Spain

  • Grasas y Aceites Vol. 65 No. 4 (2014) - Research
    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
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