Relationships of the minerals and fatty acid contents in...

Food Chemistry 2000 Vol. 69; Iss. 3

Relationships of the minerals and fatty acid contents in processed turkey meat products

Márcia Miguel Castro Ferreira, Marcelo Antônio Morgano, Sônia Claúdia do Nascimento de Queiroz, Dilza Maria Bassi Mantovani
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
69
Year:
2000
Language:
english
Pages:
7
DOI:
10.1016/s0308-8146(99)00259-9
File:
PDF, 172 KB
english, 2000
Conversion to is in progress
Conversion to is failed