The influence of cooking methods and juniper essential oil on lipid oxidation in pork chops

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Title:	The influence of cooking methods and juniper essential oil on lipid oxidation in pork chops
Authors:	Ivić, Maja ; Tomović, Vladimir ; Jokanović, Marija ; Škaljac, Snežana ; Šojić, Branislav
Issue Date:	2019
Publication:	IOP Conference Series: Earth and Environmental Science
ISSN:	1755-1307 Search Idenfier
Publisher:	IOP Publishing
Type:	Conference Paper
Collation:	vol. 333 br. 1 str. 012064-012064
DOI:	10.1088/1755-1315/333/1/012064
WoS-ID:	000509758800064
Scopus-ID:	2-s2.0-85074642164
URI:	https://enauka.gov.rs/handle/123456789/260844 https://open.uns.ac.rs/handle/123456789/9879
Metadata source:	Migracija
Note:	The 60th International Meat Industry Conference, MEATCON2019, 22–25 September 2019, Kopaonik, Serbia
M-category:	Mp. category will be shown later

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