Authors: ZANARDI E NOVELLI E NANNI N GHIRETTI GP DELBONO G CAMPANINI G DAZZI G MADARENA G CHIZZOLINI R

Citation: E. Zanardi et al., OXIDATIVE STABILITY AND DIETARY-TREATMENT WITH VITAMIN-E, OLEIC-ACID AND COPPER OF FRESH AND COOKED PORK CHOPS, Meat science, 49(3), 1998, pp. 309-320