Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks
Jones-Hamlow, Katelyn A., Tavárez, Marcos A., Schroeder, Aubrey L., Dilger, Anna C.Том:
4
Мова:
english
Журнал:
Food Science & Nutrition
DOI:
10.1002/fsn3.297
Date:
May, 2016
Файл:
PDF, 110 KB
english, 2016
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