Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Dag Ekeberg |
| Publication date | September 1, 2005 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |