Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy

Meat Science ◽  
2004 ◽  
Vol 66 (3) ◽  
pp. 647-657 ◽  
Author(s):  
M.D Guillén ◽  
N Cabo
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