THE FATTY ACID CONTENT OF MEAT AND POULTRY BEFORE AND AFTER COOKING

被引：52
作者：
CHANG, ICL
WATTS, BM
机构：
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1952年 / 29卷 / 08期
关键词：
D O I：
10.1007/BF02639813
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：334 / 338
页数：5
相关论文
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