The labile lipid fraction of meat: From perceived disease and waste to health and opportunity

  1. Mapiye, C.
  2. Aldai, N.
  3. Turner, T.D.
  4. Aalhus, J.L.
  5. Rolland, D.C.
  6. Kramer, J.K.G.
  7. Dugan, M.E.R.
Zeitschrift:
Meat Science

ISSN: 0309-1740

Datum der Publikation: 2012

Ausgabe: 92

Nummer: 3

Seiten: 210-220

Art: Rezension

DOI: 10.1016/J.MEATSCI.2012.03.016 GOOGLE SCHOLAR
Datenquelle: Scopus