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Changes in certain free fatty acids as an aid for the detection of spoiled mutton used for processing meat curry
K. V. KUMUDAVALLY, T. S. VASUNDHARA, JOYCE D'SOUZA, T. R. SHARMAVolume:
19
Year:
1984
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1984.tb01884.x
File:
PDF, 354 KB
english, 1984