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Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat.
Nute, G R; Richardson, R I; Wood, J D; Hughes, S I; Wilkinson, R G; Cooper, S L; Sinclair, L A.
Affiliation
  • Nute GR; Division of Farm Animal Science, School of Clinical Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, United Kingdom.
Meat Sci ; 77(4): 547-55, 2007 Dec.
Article in En | MEDLINE | ID: mdl-22061940
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2007 Type: Article Affiliation country: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2007 Type: Article Affiliation country: United kingdom