E. Botez, O. V. Nistor, D. Andronoiu, T. Mihociu, D. Mocanu,
Bulgarian Chemical Communications, 2015, Vol. 46, Special Issue B, 49-52. http://www.bcc.bas.bg/BCC_Volumes/Volume_46_Special_B_2014/BCC-46-B-49-52.pdf
Results
Healthy lipid combination. Effect of thermal processing on the quality characteristics of meat products
2015-11-27