![](/img/cover-not-exists.png)
Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fat
Wang, Qiang, Zhao, Xin, Ren, Yanrong, Fan, Enguo, Chang, Haijun, Wu, HongbinVolume:
94
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.03.006
Date:
August, 2013
File:
PDF, 363 KB
english, 2013