대구한의대학교 향산도서관

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검색간략리스트

1.
저널기사
Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat: / Narciso-Gayta,n, C.,Shin, D.,Sams, A. R.,Keeton, J. T.,Miller, R. K.,Smith, S. B.,Sa,nchez-Plata, M. X. / POULTRY SCIENCE ASSOCIATION Inc / Poultry science / 2010 /