Comparative study of different cooking methods on nutritional attributes and fatty acid profile of chicken meat

Autor:	Hussain, A. I., Chatha, S. A. S., Iqbal, T., Arshad, M. U., Ameer Fawad Zahoor, Afzal, S.
Zdroj:	Scopus-Elsevier
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a437e30627da04dc029266fd94c54f32 http://www.scopus.com/inward/record.url?eid=2-s2.0-84879703483&partnerID=MN8TOARS Zobrazit plný text záznamu