1.
Farag RS, Abu-Raiia SH, Al-Asfahany AM. Influence of microwave and conventional cooking on beef liver lipids. Grasas aceites [Internet]. 1992Dec.30 [cited 2024Apr.26];43(6):336-40. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1129