Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 26 (4) , 295-311
- https://doi.org/10.1016/0309-1740(89)90014-4
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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