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    Yan Dai, Deng-Yong Liu, Ming Chen, Yun Lei, Ya-Nan Zhai, Xing-Lian Xu, Guang-Hong Zhou, The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck, Journal of Food Processing and Preservation, 2014, 38, 3
  2. 2
    Leann Barden, Eric A. Decker, LIPID OXIDATION IN LOW-MOISTURE FOOD: A REVIEW, Critical Reviews in Food Science and Nutrition, 2013, 131126062755006

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