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García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C.M. and León-Camacho, M. 2013. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas y Aceites. 64, 3 (Jun. 2013), 250–263. DOI:https://doi.org/10.3989/gya.131412.