Evaluation of Amino Acids, Fatty Acids, Protein, Fat, and...

Journal of Agricultural and Food Chemistry 1995 / 03 Vol. 43; Iss. 3

Evaluation of Amino Acids, Fatty Acids, Protein, Fat, and Ash in Poultry Carcasses Fermented with Lactobacillus Bacteria

Sander, Jean E., Cai, Tiande, Barnhart, Harold M.
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Volume:
43
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00051a043
Date:
March, 1995
File:
PDF, 502 KB
english, 1995
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