[1]
Hernández, N., Codony, R., Rafecas, M. and Boatella, J. 1991. Trans isomers contents of the fatty acids in meat products. (I) Sausages. Grasas y Aceites. 42, 2 (Apr. 1991), 143–147. DOI:https://doi.org/10.3989/gya.1991.v42.i2.1262.