MOISTURE, FAT AND CHOLESTEROL CONTENT OF SOME RAW, BARBECUED AND COOKED MEAT ORGANS OF BEEF AND MUTTON

被引：0

作者：

MUSTAFA, FA ^{[1
]}

机构：

[1] MOSUL UNIV,COLL AGR & FORESTRY,DEPT FOOD TECHNOL,MOSUL,IRAQ

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1987年 / 64卷 / 05期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：660 / 660

页数：1

共 50 条

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