Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing

Published 2012 View Full Article

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Title
Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing
Authors
Keywords
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Journal
MEAT SCIENCE
Volume 93, Issue 3, Pages 525-532
Publisher
Elsevier BV
Online
2012-11-10
DOI
10.1016/j.meatsci.2012.10.008

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