Article Versions Notes

Mungure TE, Birch EJ, Ponnampalam EN, Stewart I, Ahmed IAM, Al-Juhaimi FY, Bekhit AE-DA. Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time. Foods. 2020; 9(1):43. https://doi.org/10.3390/foods9010043

Mungure, Tanyaradzwa E., E. John Birch, Eric N. Ponnampalam, Ian Stewart, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, and Alaa El-Din A. Bekhit. 2020. "Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time" Foods 9, no. 1: 43. https://doi.org/10.3390/foods9010043

Mungure, T. E., Birch, E. J., Ponnampalam, E. N., Stewart, I., Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2020). Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time. Foods, 9(1), 43. https://doi.org/10.3390/foods9010043