rendered fats

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Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.
Arowolo, Folagbayi K;Yang, Xing;Blaser, Morgan E;Nicholson, Abigale M;Hosokawa, Elli;Booth, Jeffrey...
2020 Meat science DOI: S0309-1740(19)30183-... 269 views

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Meat science
ISSN: 1873-4138 638 views

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color pork lipid oxidation products thiobarbituric acid reactive substances