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
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页码：660 / 660
页数：1
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