Quality, nutrient and sensory characteristics of aged meat...

Food Research International 2020 / 11 Vol. 137

Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine

Knowles, Scott O., Grace, Neville D., Rounce, John R., Realini, Carolina E.
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:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109655
Date:
November, 2020
File:
PDF, 1.11 MB
2020
Conversion to is in progress
Conversion to is failed