THE RELATIONSHIP OF FATTY ACID COMPOSITION AND CARCASS CHARACTERISTICS TO MEAT FLAVOR IN LAMB1.

Details

Language :

English

ISSN :

01469428

Volume :

5

Issue :

3

Database :

Complementary Index

Journal :

Journal of Food Quality

Publication Type :

Academic Journal

Accession number :

90776241

Full Text :

https://doi.org/10.1111/j.1745-4557.1982.tb00744.x