Analysis of the fatty acid composition of Sichuan white rabbit meat by GC-MS

WANG Chuo,HE Zhi-fei,YANG Rui,LI Hong-jun

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (9) : 197.

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PDF(1359 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (9) : 197.

Analysis of the fatty acid composition of Sichuan white rabbit meat by GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(9): 197

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