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Volumn 88, Issue 7, 2008, Pages 1231-1237

Effect of extra virgin olive oil substitution for fat on quality of pork patty

Author keywords

Extra virgin olive oil; Fatty acid; Low fat; Pork patty; Pork quality

Indexed keywords

ANIMALIA; GLYCINE MAX;

EID: 43249111264     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3211     Document Type: Article
Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.