The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material
Article first published online: 1 FEB 2005
Copyright © 2005 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 85, Issue 7, pages 1171–1176, May 2005
How to Cite
Summo, C., Caponio, F. and Bilancia, M. T. (2005), The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material. J. Sci. Food Agric., 85: 1171–1176. doi: 10.1002/jsfa.2092
- Issue published online: 12 APR 2005
- Article first published online: 1 FEB 2005
- Manuscript Accepted: 15 NOV 2004
- Manuscript Revised: 7 SEP 2004
- Manuscript Received: 3 JUN 2004
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