Effects of length of frozen storage, cooking and holding temperatures upon component phospholipids and the fatty acid composition of meat triglycerides and phospholipids
- 1 December 1981
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 7 (4) , 289-303
- https://doi.org/10.1016/0308-8146(81)90034-0
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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