Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage
Crossref DOI link: https://doi.org/10.1007/s00217-016-2708-y
Published Online: 2016-05-23
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Alonso, Verónica
Muela, Erica
Tenas, Javier
Calanche, Juan Benito
Roncalés, Pedro
Beltrán, José A.
Text and Data Mining valid from 2016-05-23