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Effects of tallow and ground flaxseed on sensory and color characteristics of ribeye steaks
Effects of tallow and ground flaxseed on sensory and color characteristics of ribeye steaks
2002
H.J. LaBrune
K.A. Hachmeister
Donald H. Kropf
James S. Drouillard
Michael E. Dikeman
Keywords:
alpha-Linolenic acid
Biochemistry
Tallow
Sensory system
Chemistry
Food science
α-linolenic acid
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