The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf

AuthID
 P-00X-DGZ
4
Author(s)
Draszanowska, A
·
Karpinska Tymoszczyk, M
·
Olszewska, MA
Tipo de Documento
Article
Year published
2022
Publicado
in APPLIED SCIENCES-BASEL
Volume: 12, Número: 20, Páginas: 10641 (13)
Indexing
Wos®
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85140431164
Wos: WOS:000872151500001
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2025 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service