Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product
2017 ◽
Vol 37
(1)
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pp. 18-28
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1994 ◽
Vol 60
(3)
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pp. 353-361
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2009 ◽
Vol 89
(6)
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pp. 993-997
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1991 ◽
Vol 16
(4)
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pp. 211-215
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Keyword(s):
2002 ◽
Vol 50
(21)
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pp. 5981-5986
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Keyword(s):
1990 ◽
Vol 122
(6)
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pp. 1101-1109
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Keyword(s):