Quantitative and qualitative analysis of free fatty acids in meat products using ion exchange resin
G. Gandemer, B. Morvan-Mahi, A. Meynier and M. Lepercq
Quantitative and qualitative analysis of free fatty acids in meat products using ion exchange resin
G. Gandemer, B. Morvan-Mahi, A. Meynier and M. Lepercq