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
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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
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页码：A12 / A13
页数：2
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