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| Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids | |
| 引用本文： | Rubio B,Martínez B,García-Cachán MA,Rovira J,Jaime I.Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids[J].Meat Science,2008,80(4):1182-1187. |
| 作者姓名： | Rubio B Martínez B García-Cachán MA Rovira J Jaime I |
| 摘 要： | |
| 收稿时间： | 20 July 2007 |
| 修稿时间： | 12 May 2008 |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |