Publication | Closed Access
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
304
Citations
46
References
2014
Year
Food ChemistryNutritionLipid AnalysisVolatile CompoundsAnimal NutritionFood AnalysisFoal MeatLipid OxidationMeat QualityFood QualityMeat ScienceFood SafetyHealth Sciences
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