LIPID OXIDATION AND SENSORY CHARACTERISTICS OF FRESH AND CURED SAUSAGES FROM α-LINOLENIC ACID ENRICHED PORK

• 作者D. U. AHN; S. LUTZ; G. CHERIAN; F. H. WOLFE; J. S. SIM
• 卷第18卷
• 期第5期
• 印刷ISSN0146-9428
• 电子ISSN1745-4557
• 文件大小803.43KB
• 发表时间1995
• DOI10.1111/j.1745-4557.1995.tb00390.x
• 页码397-413