[The fatty acid content of the covering fat of hams before and after cooking. (Gas chromatographic determination)]
Arch Vet Ital
.
1966 Feb 28;17(1):69-73.
[Article in Italian]
Authors
I Cescon
,
G Corsico
PMID:
5949330
No abstract available
MeSH terms
Animals
Chromatography, Gas
Cooking
Fatty Acids*
Meat*
Swine
Substances
Fatty Acids