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About this Chemistry article
The Fatty Acid Content of Meat and Poultry Before and After Cooking by Irene C. L. Chang; Betty M. Watts is a Chemistry article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- Irene C. L. Chang; Betty M. Watts
- Publisher
- Springer-Verlag; Wiley (John Wiley & Sons); John Wiley and Sons Inc.; Russell Palmer; American Oil Chemists' Society Press; Wiley; Springer Science and Business Media LLC; FASEB (ISSN 0003-021X)
- Published
- 1952
- Language
- EN
- Field
- Chemistry (Physical Sciences)