Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil
Gráfico da evolução de acessos ao documento
Loading
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.
