Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage. [electronic resource]
Producer: 20130129Description: 762-7 p. digitalISSN:- 1873-4138
- Amorphophallus -- chemistry
- Animals
- Biogenic Amines -- analysis
- Diet -- ethnology
- Diet, Fat-Restricted
- Fat Substitutes -- adverse effects
- Fatty Acids, Omega-3 -- analysis
- Fish Oils -- chemistry
- Food Quality
- Food Storage
- Gels
- Linseed Oil -- chemistry
- Lipid Peroxidation
- Liver -- chemistry
- Meat Products -- analysis
- Olive Oil
- Plant Oils -- chemistry
- Plant Tubers -- chemistry
- Refrigeration
- Spain
- Sus scrofa
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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