Fatty Acid Content of Pork Cuts and Variety Meats as Affected by Different Dietary Lipids

✍ Scribed by R. A. CHUNG; C. C. LIN

• Book ID: 108797219
• Publisher: Institute of Food Technologists
• Year: 1965
• Tongue: English
• Weight: 382 KB
• Volume: 30
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1965.tb01854.x