Published June 26, 2015 | Version v1

Publication Metadata-only

Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

Creators: Narváez Rivas, Mónica; García Márquez, Irene; Cabeza, C. M.; Gallardo Gallardo, Emerenciana

Other:: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal

Additional details

Created:: March 27, 2023
Modified:: November 28, 2023