Malga, J.M.; Roco, T.; Silva, A.; Tabilo-Munizaga, G.; Pérez-Won, M.; Aubourg, S.P.
Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice. Foods 2023, 12, 799.
https://doi.org/10.3390/foods12040799
AMA Style
Malga JM, Roco T, Silva A, Tabilo-Munizaga G, Pérez-Won M, Aubourg SP.
Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice. Foods. 2023; 12(4):799.
https://doi.org/10.3390/foods12040799
Chicago/Turabian Style
Malga, José M., Teresa Roco, Alfonso Silva, Gipsy Tabilo-Munizaga, Mario Pérez-Won, and Santiago P. Aubourg.
2023. "Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice" Foods 12, no. 4: 799.
https://doi.org/10.3390/foods12040799
APA Style
Malga, J. M., Roco, T., Silva, A., Tabilo-Munizaga, G., Pérez-Won, M., & Aubourg, S. P.
(2023). Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice. Foods, 12(4), 799.
https://doi.org/10.3390/foods12040799
