Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method
dc.contributor.author | Hoffman LC | |
dc.contributor.author | Tlhong TM | |
dc.date.accessioned | 2013-07-03T08:19:43Z | |
dc.date.available | 2013-07-03T08:19:43Z | |
dc.date.issued | 2012 | |
dc.description | Agriwetenskappe | |
dc.description | Veekundige Wetenskappe | |
dc.description | Please help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za | |
dc.identifier.citation | Journal of the Science of Food and Agriculture | |
dc.identifier.uri | http://hdl.handle.net/10019.1/82597 | |
dc.publisher | JOHN WILEY & SONS LTD, THE ATRIUM, SOUTHERN GATE, CHICHESTER, ENGLAND, WSUSSEX, PO19 8SQ | |
dc.title | Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method | |
dc.type | Journal Articles (subsidised) |