FATTY ACID CONTENT OF PORK CUTS AND VARIETY MEATS AS AFFECTED BY DIFFERENT DIETARY LIPIDS

被引：18
作者：
CHUNG, RA
LIN, CC
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1965.tb01854.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：860 / &
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