Publisher: Elsevier

Related content
Volume 11, Number 2, February 2000

< previous issue | all issues | next issue >

Favourites:Add to Favourites

pp. 40-40(1)

Favourites:Add to Favourites

Relevant factors in strategies for fat reduction in meat products
pp. 56-66(11)
Author: Jimenez Colmenero, F.

Favourites:Add to Favourites

DNA-based methods for food authentication
pp. 67-77(11)
Authors: Lockley, A.K.; Bardsley, R.G.

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more