Flavor characteristics of forage- and grain-fed beef as influenced by phospholipid and fatty acid compositional differences
作者： D. K. LARICK , B. E. TURNER
DOI: 10.1111/J.1365-2621.1990.TB06751.X
关键词:
摘要: … Warm weak tea was provided to panelists for rinsing before and after eval… the moisture content of the 82 DIF cattle being intermediate. There were no statistical differences in fat content …
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sci-hub.se 参考文章(31)
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