Preview Citation
Download
Guinard, l., Seador, K., Beard, J. L., & Brown, P. L. (1995). Sensory Acceptability of Meat and Dairy Products and Dietary Fat in Male Collegiate Swimmers, International Journal of Sport Nutrition, 5(4), 315-328. Retrieved Dec 14, 2019, from https://journals.humankinetics.com/view/journals/ijsnem/5/4/article-p315.xml
Guinard, lean-Xavier, Kimberly Seador, John L. Beard, and Peter L. Brown. "Sensory Acceptability of Meat and Dairy Products and Dietary Fat in Male Collegiate Swimmers". International Journal of Sport Nutrition 5.4: 315-328. <
https://doi.org/10.1123/ijsn.5.4.315>. Web. 14 Dec. 2019.
Guinard, lean-Xavier, Kimberly Seador, John L. Beard, and Peter L. Brown. "Sensory Acceptability of Meat and Dairy Products and Dietary Fat in Male Collegiate Swimmers", International Journal of Sport Nutrition 5, 4: 315-328, accessed Dec 14, 2019,
https://doi.org/10.1123/ijsn.5.4.315
Guinard, l., Seador, K., Beard, J. L., and Brown, P. L. (1995). Sensory Acceptability of Meat and Dairy Products and Dietary Fat in Male Collegiate Swimmers. International Journal of Sport Nutrition 5, 4, 315-328, available from: <
https://doi.org/10.1123/ijsn.5.4.315> [Accessed 14 December 2019]