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Nutrient Content of Variety Meats. III. Fatty Acid Composition of Lipids of Certain Raw and Cooked Variety Meats

โœ Scribed by A. J. SIEDLER; DAWN SPRINGER; H. T. SLOVER; LILIA KIZLAITIS

Book ID
108796984
Publisher
Institute of Food Technologists
Year
1964
Tongue
English
Weight
355 KB
Volume
29
Category
Article
ISSN
0022-1147

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