Wang, F S <br/><br/>
Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging.  [electronic resource] 

 -  Meat science  1995 
 - 93-101 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/0309-1740(94)00020-8  doi