Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method

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dc.contributor.authorHoffman LC
dc.contributor.authorTlhong TM
dc.date.accessioned2013-07-03T08:19:43Z
dc.date.available2013-07-03T08:19:43Z
dc.date.issued2012
dc.descriptionAgriwetenskappe
dc.descriptionVeekundige Wetenskappe
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.identifier.citationJournal of the Science of Food and Agriculture
dc.identifier.urihttp://hdl.handle.net/10019.1/82597
dc.publisherJOHN WILEY & SONS LTD, THE ATRIUM, SOUTHERN GATE, CHICHESTER, ENGLAND, WSUSSEX, PO19 8SQ
dc.titleProximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method
dc.typeJournal Articles (subsidised)
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