Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions

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@article{d75610cb065747268f7ecc73aa4e7cd4,

title = "Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions",

author = "Jerrad Legako and Markus Miller and J Brooks",

year = "2015",

language = "English",

pages = "246--255",

journal = "Default journal",

issn = "0309-1740",

publisher = "Meat Science",

}