Zobrazeno 1 - 1
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pro vyhledávání: '"Girdhar S. Bisht"'
Publikováno v:
Meat Science. 43:195-202
The effects of cooking viz. pressure-cooking and broiling and storage at 4 °C for six days and −10 °C for 90 days on lipid oxidation and development of cholesterol oxidation products in mutton were studied. Results revealed that cooking of meat s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::220f483abac826ed05826ed268dc6c11
https://doi.org/10.1016/0309-1740(96)84591-8
https://doi.org/10.1016/0309-1740(96)84591-8
