FACTORS AFFECTING MELTING-POINT AND FATTY-ACID COMPOSITION IN CARCASS FAT OF LAMBS GIVEN CEREAL-RICH DIETS

被引：0

作者：

LESTRANGE, JL ^{[1
]}

SPILLANE, C ^{[1
]}

机构：

[1] UNIV COLL DUBLIN,DEPT AGR CHEM,DUBLIN 9,IRELAND

来源：

PROCEEDINGS OF THE NUTRITION SOCIETY | 1976年 / 35卷 / 01期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：A12 / A13

页数：2

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