Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
- Domínguez, R.
- Gómez, M.
- Fonseca, S.
- Lorenzo, J.M.
ISSN: 0309-1740
Année de publication: 2014
Volumen: 97
Número: 2
Pages: 223-230
Type: Article