The composition of the fatty acids and aldehydes of the ethanolamine and choline phospholipids of various meats.

Details

Language :

English

ISSN :

09505423

Volume :

26

Issue :

4

Database :

Complementary Index

Journal :

International Journal of Food Science & Technology

Publication Type :

Academic Journal

Accession number :

62359304

Full Text :

https://doi.org/10.1111/j.1365-2621.1991.tb01978.x