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

标题
Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat
作者
关键词
-
出版物
MEAT SCIENCE
Volume 84, Issue 4, Pages 769-777
出版商
Elsevier BV
发表日期
2009-11-21
DOI
10.1016/j.meatsci.2009.11.014

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