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

Research output: Contribution to journal › Article › peer-review

Cite this

@article{d6f9f3e6262f46178ffb0d89b3e2f4d9,

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

author = "Jerrad Legako and Dinh, {T. T.N.} and Markus Miller and J Brooks",

year = "2015",

month = feb,

day = "1",

language = "English",

pages = "246--255",

journal = "Default journal",

publisher = "Current Opinion in Endocrinology Diabetes and Obesity",

}