Effect of extended storage on the quality and stability of conjugated linoleic acid (CLA) in wet and dry-aged, frozen-thawed beef

Effect of extended storage on the quality and stability of conjugated linoleic acid (CLA) in wet and dry-aged, frozen-thawed beef
T. E. Mungure, A. El-Din Bekhit, J. E. Birch, D. J. Kim, A. Carne, I. Stewart and M. M. Farouk