The Fatty Acid Composition of Free and Bound Lipids in Freeze‐Dried Meats
- 1 March 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (2) , 262-265
- https://doi.org/10.1111/j.1365-2621.1965.tb00299.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEFaJournal of Food Science, 1956
- The fatty acid content of meat and poultry before and after cookingJournal of Oil & Fat Industries, 1952