CHANGES IN FREE FATTY ACID AND DIACYLGLYCEROL COMPOUNDS IN SHORT-RIPENING DRY-CURED SAUSAGE

出版年份 2009 全文链接

标题

CHANGES IN FREE FATTY ACID AND DIACYLGLYCEROL COMPOUNDS IN SHORT-RIPENING DRY-CURED SAUSAGE

作者

关键词

-

出版物

JOURNAL OF FOOD LIPIDS

Volume 16, Issue 1, Pages 1-18

出版商

Wiley

发表日期

2009-02-20

DOI

10.1111/j.1745-4522.2009.01128.x

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