Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

Published 2014 View Full Article

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Title
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 97, Issue 2, Pages 223-230
Publisher
Elsevier BV
Online
2014-02-09
DOI
10.1016/j.meatsci.2014.01.023

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