دورية أكاديمية
Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle
العنوان: | Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle |
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المؤلفون: | Ma, H.J., Ledward, D.A., Zamri, A.I., Frazier, R.A., Zhou, G.H. |
المصدر: | In Food Chemistry 2007 104(4):1575-1579 |
قاعدة البيانات: | ScienceDirect |
تدمد: | 03088146 |
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DOI: | 10.1016/j.foodchem.2007.03.006 |