Lipid and fatty acid composition of rabbit meat: Part 1.—Apolar fraction
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
1. Official Methods of Analysis;AOAC,1980
2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
3. Ceramide Hexosides in Rabbit Meat
4. Lipid and fatty acid composition of rabbit meat: Part 2.—Phospholipids
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