DETERMINATION OF FAT CONTENT AND FATTY ACID COMPOSITION IN MEAT PRODUCTS

被引：0
|
作者：
SAMUELSS.EG
BORGSTRO.S
YOUNG, R
机构：
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1969年 / 141卷 / 02期
关键词：
D O I：
10.1007/BF01291851
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：70 / &
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