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Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage
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Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage
| Author: |
Narváez Rivas, Mónica
García Márquez, Irene Cabeza, C. M. Gallardo Gallardo, Emerenciana |
| Department: | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
| Date: | 2013 |
| Published in: | Grasas y aceites, Vol. 64, nº 3, p. 250-263Grasas y aceites, 64 (3), 250-263. |
| Document type: | Article |
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URI: http://hdl.handle.net/11441/26104
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