Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods

被引：0
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作者：
Gruffat, Dominique [1 ]
Bauchart, Dominique [1 ]
Thomas, Agnès [1 ]
Parafita, Emilie [2 ]
Durand, Denys [1 ]
机构：
[1] INRAE, Université Clermont Auvergne, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle,F-63122, France
[2] Adiv, 10 rue Jacqueline Auriol, ZAC Parc Industriel des Gravanches, Clermont-Ferrand CEDEX 2,F-63039, France
来源：
Food Chemistry | 2021年 / 343卷
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