EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF SHEEP MEATS
- 1 March 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (2), 236-239
- https://doi.org/10.1111/j.1365-2621.1975.tb02170.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Protection of dietary polyunsaturated fatty acids against microbial hydrogenation in ruminantsJournal of Oil & Fat Industries, 1971
- Production of Poly-unsaturated Ruminant Body FatsNature, 1970
- A method for the differential analysis of mixtures of esterified and free fatty acidsChemistry and Physics of Lipids, 1969
- Multiple Range and Multiple F TestsBiometrics, 1955