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
2021 ◽
Vol 66
(4)
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pp. 33-50
1999 ◽
2016 ◽
1992 ◽
Vol 7
(3)
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pp. 155-157
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2013 ◽
Vol 41
(10)
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pp. 1470