Kurt, E. (1999). Associations between lipid composition, shelf life and sensory quality in ruminant meats. University of Bristol.
Chicago Style (17th ed.) CitationKurt, Esra. Associations Between Lipid Composition, Shelf Life and Sensory Quality in Ruminant Meats. University of Bristol, 1999.
MLA (8th ed.) CitationKurt, Esra. Associations Between Lipid Composition, Shelf Life and Sensory Quality in Ruminant Meats. University of Bristol, 1999.
Warning: These citations may not always be 100% accurate.