Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

  1. Domínguez, R.
  2. Gómez, M.
  3. Fonseca, S.
  4. Lorenzo, J.M.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2014

Alea: 97

Zenbakia: 2

Orrialdeak: 223-230

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2014.01.023 GOOGLE SCHOLAR
Datuen iturria: Scopus