E-mail

E-mail a Wiley Online Library Link

Małgorzata Karwowska and Zbigniew J. Dolatowski Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork International Journal of Food Science & Technology 48

Version of Record online: 26 MAY 2013 | DOI: 10.1111/ijfs.12205

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field

SEARCH