Statistics for Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat.
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| Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat. | 0 |
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| September 2024 | 0 |
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| M Sc Agric (Animal Science) - CHAKANYA, C.pdf | 2 |