Statistics for Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat.
Total visits
| views | |
|---|---|
| Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat. | 0 |
Total visits per month
| views | |
|---|---|
| March 2025 | 0 |
| April 2025 | 0 |
| May 2025 | 0 |
| June 2025 | 0 |
| July 2025 | 0 |
| August 2025 | 0 |
| September 2025 | 0 |
File Visits
| views | |
|---|---|
| M Sc Agric (Animal Science) - CHAKANYA, C.pdf | 9 |