Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork
Article first published online: 31 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 42–50, January 2014
How to Cite
Botsoglou, E., Govaris, A., Pexara, A., Ambrosiadis, I. and Fletouris, D. (2014), Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork. International Journal of Food Science & Technology, 49: 42–50. doi: 10.1111/ijfs.12272
- Issue published online: 16 DEC 2013
- Article first published online: 31 JUL 2013
- Manuscript Accepted: 25 JUN 2013
- Manuscript Received: 13 FEB 2013
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