THE FATTY ACID CONTENT OF MEAT AND POULTRY BEFORE AND AFTER COOKING

被引:52
作者
CHANG, ICL
WATTS, BM
机构
关键词
D O I
10.1007/BF02639813
中图分类号
O69 [应用化学];
学科分类号
081704 ;
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页码:334 / 338
页数:5
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