Quality Evolution of Raw Meat Under Hyperbaric Storage - Fatty Acids, Volatile Organic Compounds and Lipid Oxidation Profiles

AuthID
P-00V-AE7
Tipo de Documento
Article
Year published
2021
Publicado
in FOOD BIOSCIENCE, ISSN: 2212-4292
Volume: 42, Páginas: 101108 (12)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-85109079528
Unpaywall: 10.1016/j.fbio.2021.101108
Wos: WOS:000687299300005
Source Identifiers
ISSN: 2212-4292
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