CHANGES IN THE CONCENTRATION OF FATTY ACIDS FROM THE NONPOLAR PHOSPHO- AND GLYCOLIPIDS DURING STORAGE OF INTACT LAMB MUSCLES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb01229.x/fullpdf
Reference22 articles.
1. Comparative Lipid Composition of Three Porcine Muscles
2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
3. Source and Level of Dietary Fat on Fatty Acid and Cholesterol in Lambs
4. Branched-chain fatty acids in lipids of the newly born lamb
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