Effect of cooking on fatty acid composition of beef lipids.

Autor: ANDERSON, D. B., BREIDENSTEIN, B. B., KAUFFMAN, R. G., CASSENS, R. G., BRAY, R. W.
Zdroj: International Journal of Food Science & Technology; Jun1971, Vol. 6 Issue 2, p141-152, 12p
Databáze: Complementary Index
Externí odkaz: