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Effect of freezing storage at −20 °C and cooking methods on some lipid fractions of lamb meat

✍ Scribed by Ramadan, Ali Abou Serieh

Book ID: 118283637
Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 270 KB
Volume: 30
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19860300621

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