OXIDATIVE STABILITY OF FRESH AND HEAT‐PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus)
- 1 March 1996
- journal article
- research article
- Published by Wiley in Journal of Food Lipids
- Vol. 3 (1) , 13-25
- https://doi.org/10.1111/j.1745-4522.1996.tb00051.x
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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