- Tytuł:
- Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles.
- Autorzy:
- Temat:
-
FATTY acids
VOLATILE organic compounds
MEAT spoilage
MEAT preservation
OXIDATION
LIPIDS
STORAGE
OLIVE oil - Źródło:
- Food Bioscience; Aug2021, Vol. 42, pN.PAG-N.PAG, 1p
Czasopismo naukowe