Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

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Date: 2014-02-04 19:22:14 Health Lipids Essential nutrients Carboxylic acids Conjugated linoleic acid Rumenic acid Trans fat Essential fatty acid Saturated fat Fatty acids Nutrition Chemistry		Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat Add to Reading List Source URL: www.2ndchance.info Download Document from Source Website File Size: 220,49 KB Share Document on Facebook

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