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

✍ Scribed by Cristina M.M. Alfaia; Susana P. Alves; Anabela F. Lopes; Maria J.E. Fernandes; Ana S.H. Costa; Carlos M.G.A. Fontes; Matilde L.F. Castro; Rui J.B. Bessa; José A.M. Prates

Book ID: 116737879
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 220 KB
Volume: 84
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2009.11.014

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