Pulse Brain · Growing Health Evidence Index
Peer-reviewed

Fatty Acid Composition of Meat Animals as Flavor Precursors

Thu T. Dinh; K. Virellia To; M. Wes Schilling

Meat and Muscle Biology · 2021

Read source ↗ All evidence
Source type
Peer-reviewed study
DOI
10.22175/mmb.12251
Catalogue ID
NRmo9rin9c-053
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