✦ LIBER ✦
Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation
✍ Scribed by Eric N. Ponnampalam; Graham R. Trout; Andrew J. Sinclair; Adrian R. Egan; Brian J. Leury
- Book ID
- 117496198
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 595 KB
- Volume
- 58
- Category
- Article
- ISSN
- 0309-1740
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