Cite
HARVARD Citation
Serra, A. et al. (2018). Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine. European journal of lipid science and technology. 120 (1), p. n/a. [Online].
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Serra, A. et al. (2018). Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine. European journal of lipid science and technology. 120 (1), p. n/a. [Online].