期刊论文详细信息
| Harčova Nauka ì Tehnologìâ | |
| POULTRY FATS. FEATURES OF THE COMPOSITION AND CHARACTERISTICS OF STABILITY TO OXIDATION | |
| 关键词: avian fat; fat spoilage; oxidation processes; forced spoilage; peroxide number; | |
| DOI : 10.15673/fst.v13i4.1569 | |
| 来源: DOAJ | |
【 授权许可】
Unknown