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Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat.

Chido, Chakanya (University of Fort Hare, 2016)

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Author
- Chido, Chakanya (1)
Subject
- Fresh mince; freezing; frozen duration; fatty acid composition; meat discoloration (1)
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Date Issued
- 2016 (1)