Effect of fatty acid composition on the flavour of Korean and Australian beef /

Description

Thesis (M.Ag.Sc.)--University of Adelaide, Dept. of Animal Sciences, 2004? / Includes bibliographical references (leaves 196-214). Also available online.

Links & Downloads

1. http://web4.library.adelaide.edu.au/theses/09A/09as832.pdf

Tags

Beef. Flavor. Meat

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/224973142
Date	January 2001
Creators	Stephens, Elke M.
Source Sets	OCLC
Language	English
Detected Language	English
Source	Title page, table of contents and abstract only