Cite
APA Citation
Overholt, M., Mancini, S., Galloway, H., Preziuso, G., Dilger, A., & Boler, D. (2016). effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. Lebensmittel-Wissenschaft + Technologie =, 65, 890–896. http://access.bl.uk/ark:/81055/vdc_100075703095.0x000001