ESTIMATION OF INDIVIDUAL FATTY ACID QUANTITIES IN RED MEATS FROM TOTAL FAT CONTENT AND FATTY ACID PERCENTAGE COMPOSITION DATA: FROM ASSESSMENT OF PUBLISHED DATA
- 1 January 1994
- journal article
- Published by Wiley in Journal of Food Lipids
- Vol. 1 (4), 285-294
- https://doi.org/10.1111/j.1745-4522.1994.tb00253.x
Abstract
No abstract availableKeywords
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