Showing 1 - 5 results of 5 for search '(( decrease on decrease pork properties ) OR ( decrease that decrease decrease after ))~', query time: 0.84s Refine Results
1
Published 2020
... influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile...
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2
Published 2015
..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...
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