Open AccessThe composition and stability of lipids in meat products and a spectrofluorometric assay for malonaldehyde in biological tissues
Author(s) -
O. O. Fapojuwo
Publication year - 2018
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-180817-6176
Subject(s) - composition (language) , chemistry , food science , chromatography , biochemistry , art , literature