✦ LIBER ✦
Nutritional and sensory qualities of raw meat and cooked brine-injected turkey breast as affected by dietary enrichment with docosahexaenoic acid (DHA) and vitamin E
✍ Scribed by Carmen Sárraga; M Dolors Guàrdia; Isabel Díaz; Luis Guerrero; Jacint Arnau
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 132 KB
- Volume
- 88
- Category
- Article
- ISSN
- 0022-5142
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