Article citationsMore>>

Broncano, J.M., Petrón, M.J., Parra, V., and Timón, M.L. (2009) Effects of Different Cooking Methods on Lipd Oxidation and Formation of Free Cholesterol Oxidation Products (COPs) in Latissimus dorsi Muscle of Iberian Pigs. Meat Science, 83, 431-437.

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top