Statistics for Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat.
Total visits
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| Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat. | 2 |
Total visits per month
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| January 2026 | 0 |
| February 2026 | 0 |
| March 2026 | 0 |
| April 2026 | 0 |
| May 2026 | 0 |
| June 2026 | 1 |
| July 2026 | 0 |
File Visits
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| M Sc Agric (Animal Science) - CHAKANYA, C.pdf | 59 |