The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat

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Autoria(s): Widayaka, K.; Setyawardani, T.; Sumarmono, J.

Data(s)	01/01/2001
Identificador	http://espace.library.uq.edu.au/view/UQ:96804
Idioma(s)	eng
Publicador	HEC Press
Palavras-Chave	#EX #290104 Other Food Sciences #670102 Meat products
Tipo	Conference Paper