Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12347.x/fullpdf
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3. Fatty acid content and composition of english beef, lamb and pork at retail
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