Original language | English |
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Pages (from-to) | 246-255 |
Journal | Default journal |
State | Published - Feb 1 2015 |
Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions
Jerrad Legako, T. T.N. Dinh, Markus Miller, J Brooks
Research output: Contribution to journal › Article › peer-review