✦ LIBER ✦
Evaluation of Amino Acids, Fatty Acids, Protein, Fat, and Ash in Poultry Carcasses Fermented with Lactobacillus Bacteria
✍ Scribed by Sander, Jean E.; Cai, Tiande; Barnhart, Harold M.
- Book ID
- 126776621
- Publisher
- American Chemical Society
- Year
- 1995
- Tongue
- English
- Weight
- 502 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0021-8561
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