Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

1. Gómez, I.
2. Beriain, M.J.
3. Mendizabal, J.A.
4. Realini, C.
5. Purroy, A.

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DOI: 10.1002/FSN3.251 GOOGLE SCHOLAR lock_openAcceso aberto editor