Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation
Authors:
- Wonnop VisessanguanWVWonnop Visessanguan
- Soottawat BenjakulSBSoottawat Benjakul
- Siriporn RiebroySRSiriporn Riebroy
- Mongkol YarchaiMYMongkol Yarchai
- Wanaporn TapingkaeWTWanaporn Tapingkae
- 1 March 2006
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 94 (4) , 580-588
Abstract
No abstract availableKeywords
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