☆ 3.8 Article

EFFECT OF DEEP-FREEZE STORAGE TIME AND THAWING METHOD ON PROFILE OF FATTY ACIDS IN INTRAMUSCULAR FAT OF RABBIT MEAT

Zywnosc-Nauka, Technologia, Jakosc (2014)

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Zywnosc-Nauka, Technologia, Jakosc
Volume 21, Issue 4(95), Pages -

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Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ
DOI: 10.15193/zntj/2014/95/122-135

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