Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage.
| Autor: | García-Márquez, I.1, Narváez-Rivas, M.2, Gallardo, E.2, Ordoñez, J. A.1, León-Camacho, M.2 mleon@cica.es |
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| Zdroj: | Grasas y Aceites. Oct-Dec2014, Vol. 65 Issue 4, p1-9. 9p. |
| Databáze: | Academic Search Ultimate |
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