[1]
I. García-Márquez, M. Narváez-Rivas, E. Gallardo, C. M. Cabeza, and M. León-Camacho, “Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage”, Grasas aceites, vol. 64, no. 1, pp. 7–14, Mar. 2013.