Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
---|---|
Journal | Journal of Agricultural and Food Chemistry |
Volume | 47 |
Issue number | 8 |
Pages (from-to) | 3099-3104 |
Number of pages | 6 |
ISSN | 0021-8561 |
Publication status | Published - 1999 |
ID: 7775680