✦ LIBER ✦
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology
✍ Scribed by Federico Ferioli; Maria Fiorenza Caboni
- Publisher
- Springer
- Year
- 2010
- Tongue
- English
- Weight
- 287 KB
- Volume
- 231
- Category
- Article
- ISSN
- 0044-3026
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