论文信息 - Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil - 字舞流文

Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil

V. C. Ferreira | Í. B. Araújo | N. Ribeiro | G. R. B. D. Cruz | T. L. S. Lima | Gilmar Freire da Costa | E. M. Beltrão Filho | F. A. Silva | G. R. Cruz