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Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Emanuel Almeida de Oliveira
Format:	Artículo científico
Langue:	en
Publié:	Universidade Estadual de Maringá 2015
Sujets:	Agrociencias protein meat cuts cholesterol ether extract Conjugated linoleic acid
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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