Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

Published 2009 View Full Article

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Title
Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 84, Issue 4, Pages 769-777
Publisher
Elsevier BV
Online
2009-11-21
DOI
10.1016/j.meatsci.2009.11.014

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