The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork
- 1 April 1987
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 20 (2) , 104-106
- https://doi.org/10.1016/s0315-5463(87)71099-2
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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