Ordoñez, J. A., Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University Complutense, 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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