☆ 4.7 Article

Enriched n-3 PUFA/konjac gel low-fat pork liver pate: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

MEAT SCIENCE (2012)

评价这篇论文

主要评分表示论文的整体质量水平。次要评分独立反映论文的优点或缺点。

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started

© Peeref 2019-2024. All rights reserved.