Seong, Pil-Nam <br/><br/>
Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.  [electronic resource] 

 -  Journal of food science and technology  Aug 2016 
 - 3364-3373 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-016-2315-8  doi