Unsaturated fat fraction from lard increases the oxidative stability of minced pork

Published 2018 View Full Article

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Title
Unsaturated fat fraction from lard increases the oxidative stability of minced pork
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 143, Issue -, Pages 87-92
Publisher
Elsevier BV
Online
2018-04-26
DOI
10.1016/j.meatsci.2018.04.028

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