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Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail

✍ Scribed by Gibbs, Rachael A.; Rymer, Caroline; Givens, D.I.

Book ID: 123058532
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 193 KB
Volume: 138
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.11.002

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