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Literature DB >> 5725316

Application of chemical methods for the assessment of beef quality. 3. Methods related to fat spoilage.

Abstract

Substances：
Fatty Acids

Source DB: PubMed Journal: J Sci Food Agric ISSN： 0022-5142 Impact factor: 3.638

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Authors: G Jeyasekaran; R Jeya Shakila; D Sukumar; P Ganesan; R Anandaraj
Journal: J Food Sci Technol Date: 2010-09-08 Impact factor: 2.701

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