Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat
Cristina M.M. Alfaia, Susana P. Alves, Anabela F. Lopes, Maria J.E. Fernandes, Ana S.H. Costa, Carlos M.G.A. Fontes, Matilde L.F. Castro, Rui J.B. Bessa, José A.M. PratesТом:
84
Рік:
2010
Мова:
english
DOI:
10.1016/j.meatsci.2009.11.014
Файл:
PDF, 220 KB
english, 2010