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Effects of length of frozen storage, cooking and holding temperatures upon component phospholipids and the fatty acid composition of meat triglycerides and phospholipids

✍ Scribed by J.O. Igene; A.M. Pearson; J.I. Gray

Publisher: Elsevier Science
Year: 1981
Tongue: English
Weight: 682 KB
Volume: 7
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(81)90034-0

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