A comparative study of the methods for determination of the fatty acid composition as applied to combined meat-and-egg products
| Autor: | O.A. Shestakova, A.Yu. Klimenkova, I.L. Stefanova, I.M. Sorokina |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Meat Industry Journal. :42-45 |
| ISSN: | 2618-8252 |
| DOI: | 10.37861/2618-8252-2021-02-42-45 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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