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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2012

Volumen: 92

Número: 3

Pages: 210-220

Type: Révision

DOI: 10.1016/J.MEATSCI.2012.03.016 GOOGLE SCHOLAR
La source de données: Scopus