Effects of twelve antioxidants in three levels of concentration in lard at 70⁰C in an oxidation accelerated test
C.M. Costa, N.N. Terra and K. Happke
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of twelve antioxidants in three levels of concentration in lard at 70⁰C in an oxidation accelerated test
C.M. Costa, N.N. Terra and K. Happke