Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy

Author： Guillen M.D.   Cabo N.  

Publisher： Elsevier

ISSN： 0309-1740

Source： Meat Science, Vol.66, Iss.3, 2004-03, pp. : 647-657

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