Associations between lipid composition, shelf life and sensory quality in ruminant meats

Associations between lipid composition, shelf life and sensory quality in ruminant meats

Bibliographic Details
Main Author:	Kurt, Esra
Published:	University of Bristol 1999
Subjects:	664 Food technology & food microbiology
Online Access:	https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297823

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