Effects of dietary fat and vitamin E on the lipid composition and stability of veal during frozen storage
- 1 July 1981
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 29 (4) , 863-871
- https://doi.org/10.1021/jf00106a047
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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