Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging.
Wang, F S
Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging. [electronic resource] - Meat science 1995 - 93-101 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(94)00020-8 doi
Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging. [electronic resource] - Meat science 1995 - 93-101 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(94)00020-8 doi