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Flavor Characteristics of Forage- and Grain-Fed Beef as Influenced by Phospholipid and Fatty Acid Compositional Differences

✍ Scribed by D. K. LARICK; B. E. TURNER

Book ID: 108816740
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 938 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb06751.x

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