Lipid oxidation in cookeed pork as affected by vitamin E, cooking and storage conditions

Lipid oxidation in cookeed pork as affected by vitamin E, cooking and storage conditions

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	KINGSTON, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 3 (1998), p. 386-389
Materias:	Alimentos Carne Cerdo Carne de cerdo Lípidos Oxidación Vitamina E Cocción Almacenamiento Empaquetado Industria alimentaria
Publicación relacionada:	Contenido en: Journal of Food Science

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