Combined effects of high-pressure and thermal treatments on lipid oxidation and enzymes in pork
Crossref DOI link: https://doi.org/10.1007/s10068-016-0038-2
Published Online: 2016-02-29
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Huang, Yechuan
Wang, Yanrong
Wu, Zhaomin
Li, Feng
Text and Data Mining valid from 2016-02-01