Changes in l-carnitine content of fish and meat during domestic cooking - Peeref

标题

Changes in l-carnitine content of fish and meat during domestic cooking

作者

关键词

-

出版物

MEAT SCIENCE

Volume 78, Issue 3, Pages 331-335

出版商

Elsevier BV

发表日期

2007-07-02

DOI

10.1016/j.meatsci.2007.06.011

向作者/读者发起求助以获取更多资源

Protocol

Reagent

Reprint

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

© Peeref 2019-2024. All rights reserved.