Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable protein
- 1 March 1974
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 64 (3), 268-270
- https://doi.org/10.1016/s0002-8223(21)11375-6
Abstract
No abstract availableKeywords
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