Author： Ospina-E J. C.
Publisher： Taylor & Francis Ltd
ISSN： 1040-8398
Source： Critical Reviews in Food Science and Nutrition, Vol.52, Iss.2, 2012-02, pp. : 113-122
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Relevant factors in strategies for fat reduction in meat products
Trends in Food Science and Technology, Vol. 11, Iss. 2, 2000-02 ,pp. :
Access to resources
Recommend
Technologies for developing low-fat meat products
Trends in Food Science and Technology, Vol. 7, Iss. 2, 1996-02 ,pp. :
Significance of Porcine Fat Quality in Meat Technology: A Review
Food Reviews International, Vol. 23, Iss. 2, 2007-04 ,pp. :