Selected Nutrient Contents, Fatty Acid Composition, Including Conjugated Linoleic Acid, and Retention Values in Separable Lean from Lamb Rib Loins As Affected by External Fat and Cooking Method

• Autores: A. Badiani, L. Montellato, D. Bochicchio
• Localización: Journal of agricultural and food chemistry, ISSN 0021-8561, Vol. 52, Nº. 16, 2004, págs. 5187-5194
• Idioma: inglés
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