Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleChanges in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage.AuthorsSha, Kun; Lang, Yu‐Miao; Sun, Bao‐Zhong; Su, Hua‐Wei; Li, Hai‐Peng; Zhang, Li; Lei, Yuan‐Hua; Li, Hong‐Bo; Zhang, YangPublicationJournal of Food Processing & Preservation, 2017, Vol 41, Issue 4, pn/aISSN0145-8892Publication typeArticleDOI10.1111/jfpp.13059