4 results on '"Lipids"'
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2. Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing.
3. Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
4. Free fatty acids and oxidative changes of a Spanish soft cheese (PDO ‘Torta del Casar’) during ripening.
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